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This Vegan Tofu Omelette recipe is fluffy and is packed with double dose of protein from tofu and chickpea flour. Serve with hash browns or home fries for a hearty and delicious breakfast/ brunch.


4 Servings

Total time

30 minutes






  • 1 lb Silken Tofu (I used Nasoya brand) (drained)
  • 2 garlic cloves (crushed)
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • ½ tsp Turmeric
  • to taste Salt
  • ½ cup Chickpea flour besan
  • 1 tbsp cornstarch


  1. Combine tofu, garlic (if using), nutritional yeast, olive oil, turmeric and salt in a food processor. Puree until smooth.
  2. Add the chickpea flour and cornstarch; puree again until well combined. Scrape the sides of the food processor, to make sure that everything is well incorporated.
  3. Preheat a large 12" nonstick skillet over medium-high heat. Add a very thin layer of oil. Add ½cup of the batter into the skillet. Spread it out into a 6~7" circle using the back of a spoon.
  4. Cook for about 3~4 minutes or until the top starts to get dry. Underside of the omelette should be flecked with light to dark brown spots. Flip gently and cook the other side or another 1 minute.
  5. Keep warm on a plate covered with foil as you make the remaining omelettes.
  6. Serve the omelette warm. Enjoy!!

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