Vegan Egg-Free Omelet
(1 serving) Printable Version
Place all ingredients in a blender or food processor and pulse until smooth. Tilt container to see if batter will slowly flow. If not, add additional soy milk by the Tablespoon until the batter is pourable. (Note: A fluffier, non-flowing batter is good for making Mock Scrambled Eggs, but it will break apart as an omelet.)
Place an 8-inch non-stick frying pan over medium heat. Add about 1 Tablespoon of olive oil and swirl pan to coat (or spray generously with cooking spray).
Pour the "egg" batter into the pan. Spread the batter gently to completely coat the bottom.
This is a great time to prepare any omelet fillings (suggestions below).
Cover and cook omelet 6 to 8 minutes until the top appears dry. If the omelet doesn't move freely when shaking the pan, gently work a spatula underneath so it loosens from the pan.
Add toppings to the half of the omelet farthest away from the pan's handle.
To plate and flip, begin to slide the omelet onto a serving plate. When half of the omelet is on the plate, tilt the pan over so the omelet folds in half.
Let set 1 minute. Serve warm.
- Spinach (sauteed until just wilted) and vegan cheese
- Sauteed onion and bell pepper
- Avocado and vegan cream cheese
- Any vegan breakfast meat substitute - cooked and crumbed
Who says "you can't make an omelet without breaking an egg?" This egg-free tofu omelet has a smooth texture similar to slowly scrambled eggs while managing to retain an omelet shape perfect for your favorite fillings.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Comments About This Recipe
What do you think of Vegan Egg-Free Omelet?
From Kitchen Travels
Overall Average Rating =(out of 5)
Based on 7 votes.
I had high hopes for this omelette, but... it was just not very good. I prepared it exactly according to the recipe, and I am an experienced cook. Sadly, I would not make this again. :(
Comment submitted: 1/26/2015 (#19233)
Excellent! I used a firm water packed tofu, filled with mushrooms, onions, peppers, topped with a cashew cheese!
Comment submitted: 1/21/2015 (#19224)
From Dounia (Team Breakfast Member)
Comment submitted: 8/31/2014 (#18969)
I followed the recipe exactly except instead of 1 tbsp cornstarch I used 2 tbsp whole wheat pastry flour. This was my first time making any sort of omelet and it came out PERFECTLY. It had to cook for probably more around 15 minutes, but it slid off super easily and folded over no problem! It had a great taste and texture. Amazing and easy recipe :) PS. Forgot to mention, I used Mori-Nu Silken Lite Firm Tofu.
Comment submitted: 8/1/2013 (#16227)
I live alone and I love this recipe. I also love it because it does NOT have 8 different ingredients that are impossible to find! It's simple and straight forward. Best one out there! You have to follow the instructions carefully. Cook it, cover and check and make sure the top is dry before you proceed :) - From Nellie Miami
Comment submitted: 7/6/2013 (#16121)
A+ for flavor. It tasted surprisingly like eggs. C+ for texture. Our omelette broke apart and we ended up making a scramble. Overall... B+. We'll make it again sometime.
Comment submitted: 5/21/2011 (#12710)
We just made this for the first time and were pretty impressed. I was surpassed by how much it tasted like eggs. It's very tender so you have to be very careful when you flip. Our first one crumbled apart. I wish the overall texture was a little bit firmer. Other than that... this is a great find. Thanks.
Comment submitted: 4/16/2011 (#12462)
From suga N.Y
This was amazing! We will make this all the time!
Comment submitted: 3/19/2011 (#12318)
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