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High-Protein Vegan Tofu Omelette Recipe

This high-protein, plant-based omelette is a satisfying and nutritious way to start your day.
Made with firm tofu, nutritional yeast, and a delicious mushroom-spinach filling, it's packed with savory flavors and essential nutrients—without using eggs! The secret ingredient, kala namak (black salt), gives it a classic omelette-like taste.
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Total Time 30 minutes
Course Breakfast
Servings 2

Ingredients
  

Omelette Batter:

  • 7 oz firm tofu drained and pressed
  • 3/4 oz nutritional yeast
  • ⅔ cup soy milk
  • ½ oz cornstarch
  • ½ teaspoon kala namak (black salt)
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ teaspoon ground turmeric
  • Plant-based butter for cooking
  • Salad for serving

Filling:

  • 1 small onion thinly sliced
  • 5½ oz cremini or oyster mushrooms chopped
  • 1 tablespoon balsamic vinegar
  • 1 tomato diced
  • Handful of spinach
  • Olive oil for cooking
  • Salt and black pepper to taste

Instructions
 

Prepare the Filling:

  • Heat a generous drizzle of olive oil in a skillet over medium heat. Add the onions and sauté for about 5 minutes until softened and slightly caramelized.
  • Stir in the mushrooms and cook for another minute before deglazing the pan with balsamic vinegar. Allow the mixture to cook for 5-8 minutes until the mushrooms are browned.
  • Add the diced tomato and spinach, stirring until the spinach wilts. Season with salt and pepper, then set aside.

Make the Batter:

  • In a blender or food processor, combine the tofu, nutritional yeast, soy milk, cornstarch, kala namak, black pepper, salt, and turmeric. Blend until completely smooth.

Cook the Omelette:

  • Lightly grease a non-stick skillet with plant-based butter and heat over medium heat. Pour a ladleful of batter into the pan, swirling it to evenly coat the surface.
  • Reduce the heat to low and cook for 5-8 minutes, or until the edges begin to crisp and the surface appears dry with small air pockets.

Assemble the Omelette:

  • Spoon half of the prepared filling onto one side of the omelette. Carefully fold the other half over the filling using a spatula.
  • Transfer to a plate, cover it with another plate or lid, and let it steam for about 5 minutes.
  • Repeat the process with the remaining batter and filling, adding more butter if needed. Serve warm with a side salad.

Notes

Meal Prep Tip: The batter can be made in advance and stored in the refrigerator for up to 3 days for a quicker breakfast.
Cooking Tip: If using a high-quality non-stick pan, greasing may not be necessary.

Nutrition

Protein: 25g
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