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With a super-eggy tofu base and totally customizable fillings, like potatoes, spinach, and vegan cheese, this best vegan omelette recipe is the final boss of vegan morning time goodness, not just reheated leftovers pretending to be real eggs.
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There’s no store-bought Just Egg or complicated prep here. Just a blender, a cast-iron or nonstick skillet, and some simple pantry ingredients. Fry up some potatoes, wilt some fresh spinach, toss in your favorite vegan cheese shreds or vegan bacon crumbles, and boom—your omelette just did a mic drop on all other breakfasts.
It’s crispy at the edges, fluffy in the center, and ready to be loaded with anything from chili garlic sauce and harissa to full-on vegetable brunch glory alongside a tall stack of vegan pancakes or blue corn pancakes.
Rocking this fluffy vegan omelette for Sunday brunch is like slamming down your Nobel Prize for breakfast wizardry on the table and watching tears of pure breakfasty joy roll down the faces of your loved ones.
Jump to:
🥰Why you’ll adore this vegan omelette recipe
✊ Vegan AF & GF: Like all my vegan breakfast recipes, this omelette’s obviously free of eggs, cheese, butter, ham, human body parts, and cholesterol. And yet, it still delivers the same cozy brunch satisfaction without any of that business.
⏰ Brunch, Fast: The batter blends in minutes and cooks up even faster. You could make this while half-asleep (please don’t, because I am not responsible for you dozing off into a hot plate of food).
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one’s been whipped up and devoured by a massive team of hundreds of recipe testers from all around the world.
👉 Steal my fave vegan breakfasts
This 5-day guide to the best plant-based breakfast bangers is 100% FREE, & you'll love it so much 🥰
🍳Vegan omelette Ingredients
Extra Firm Tofu
Extra firm tofu forms the structure of the omelette, creating a tender interior that holds its shape. Make sure you press out excess moisture before blending. Soft tofu is too watery and won’t deliver the right texture. Save that for freezing and turning into tofu karaage, or vegan schnitzel. For a full upgrade to your tofu knowledge, check out my free tofu cooking class that will show you the ropes.
Unsweetened Plant-Based Milk
Unsweetened plant-based milk thins the batter to a pourable texture. Soy milk and oat milk work best here, giving the richest texture and most balanced flavor. Almond milk is also fine, as long as it's unsweetened and unflavored.
Sweet Rice Flour
Without sweet rice flour, your omelette just will not have the right structure. This is the same flour used in vegan pad see ew and karioka (Filipino mochi donuts), which should give you a hint about its chewy, elastic charm.
You can sub in regular white rice flour as long as it’s finely milled. Avoid gritty brown rice flour or standard all-purpose flour, those can mess with the structure and make your omelette oddly pasty. A lot of people make vegan omelettes with chickpea omelette batter like garbanzo flour, gram flour, or besan flour, but I am here to tell you that, in my opinion, it tastes kinda awful. I hope you will reconsider your life choices and not make one that way, but I can’t stop you.
Potato Starch
Potato starch keeps the texture light and tender. I also use this in gluten-free vegan pancakes, gluten-free vegan blintzes, and vegan potato kugel—works like a charm in both savory and sweet batters. Cornstarch is fine, but it tends to make the texture a bit firmer and less delicate.
Black Salt (Kala Namak)
Black salt introduces an eggy aroma due to its sulfur content, which is why I also use it in vegan matzo brei. Regular salt lacks this flavor but can be used if needed—it just won’t deliver that signature extra eggy flavor.
Veggie Bacon
Remember how psyched you were when you saw that classic band-aid colored Lightlife bacon being served up in an episode of Breaking Bad? Well, m'love while you can use regs. store-bought bacon in the filling for these ommies, I am here to help you make doper vegan food from scratch, right?
So whip up some of my gorgeous marbled seitan bacon, tofu bacon, carrot bacon, tempeh bacon for this already! I wouldn't suggest using my rice paper bacon in this one because it will get soggy as a filling.
Vegan Butter
Vegan butter adds richness and helps the omelette brown gosh darn beautiful in the skillet. I prefer using Earth Balance Buttery Sticks. They taste great and measure easily. Trader Joe’s vegan butter is a decent budget alternative, though it’s a little more annoying to portion out. You can also learn to make your own from my vegan dairy crash course, which goes way deeper into the butter territory.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Shawarma Omelette
Use my baharat roasted oyster mushroom vegan shawarma as a filling for the omelette. Drizzle the top with zhoug sauce or shatta, and serve with ful medames and vegan shakshuka for a bangin’ Middle Eastern vegan brunch!
Vegan Thai Omelette
Toss bean sprouts, stir-fried water spinach, julienne-cut daikon and carrots, and sliced scallions, tossed with vegan red curry paste as a filling. Drizzle the omelette with nam prik pao or nam jim jaew.
Broccoli & Cheddar Omelette
Add small florets of lightly steamed broccoli and melty vegan nacho cheese as a filling. Serve the omelette with tomatillo salsa verde, vegan sour cream, with chilaquiles verdes on the side.
📖 How to make vegan omelette
If your stomach’s already growling, skip the scroll-fest—just hit the recipe card below. Otherwise, follow the step-by-step breakdown for a foolproof flip on your first go.
Step One
In Drain in the Membrane:
Drain the extra firm tofu, pat it dry, and break it into chunks. Add it to a blender with the plant-based milk, canola oil, white rice flour, potato starch, turmeric, garlic powder, Dijon mustard, black salt, and miso. Blend until completely smooth.
Step Two
Just A Lil' Thicc:
Let the blended batter sit at room temperature for 10–15 minutes to thicken while you prepare the fillings.
Step Three
Veg the Question:
Prep your fillings. Crisp the diced potatoes, brown and chop the vegan bacon, and wilt the spinach. Or rock out any other fun veggie fillings you are into.
Step Four
Omelette You Finish (but Beyoncé had one of the best videos of all time):
Warm a nonstick skillet over medium heat. Add 1 tablespoon vegan butter. Once hot, pour in ½ to ¾ cup of batter and spread into a 6–8 inch round.
Step Five
Fill This Diller:
Cook for 4–5 minutes until the surface is set and the underside is golden. Add the cooked fillings to one side.
Step Six
The Eggsorcist:
Fold the omelette over the fillings using a thin spatula. Cover and cook for another 2–3 minutes until both sides are lightly browned.
Step Seven
Omelette It Snow:
Transfer to a plate. Repeat with the remaining batter, adding more vegan butter as needed. Serve hot with optional garnishes.
💡Serving Ideas
This omelette is already giving golden-brunch energy, but don’t stop there, m’dear.
Serve your omelets up with the ube pancakes, or go fruity with vegan banana pancakes, or vegan blueberry pancakes.
Cozy up a slice of vegan yapchik, a few hasselback potatoes, or vegan potato kugel onto the plate next to your cute little om'ies.
👉Top tips
- Use a blender, not a food processor: A high-speed blender creates a much smoother, lump-free batter, exactly what you want for that eggy, foldable finish. A food processor will fart and make it look like you did it. Do not let it fool you. It intends to frame you for passing gas, and you shouldn’t take that kind of treatment from a damn robot.
- Cook fillings ahead: This is not a scramble. Your fillings should be fully cooked before they go in, so you can put this together quickly, without having to overcook the outside.
- Let the batter rest: A 10–15 minute rest after blending can give the starch time to hydrate, making the batter easier to spread into a nice, neat circle in the pan.
- Stick with nonstick: Use a well-seasoned cast iron skillet (or a nonstick one) to avoid heartbreak and stuck-on omelette bits.
- Don’t overfill: This is a tough one to resist. Add just enough filling to keep the fold neat and the texture balanced. Overloading makes removing from the pan impossible without making a nasty stinkin’ mess.
🤷♀️ Recipe FAQs
You may have added too much black salt or a heavy spoonful of Dijon. Start light and adjust to your taste. Some folks also find that nutritional yeast can add a punchy, savory hit that needs to be balanced.
Yes. Pour smaller portions for snack-size rounds or spread it thinner for a flexible wrap-style base. These make perfect additions to plant-based diets and can be used like egg whites in sandwich wraps.
Flip ‘em when the top looks set, the edges start to lift slightly, and your spatula slides under cleanly. This helps preserve that real deal folded shape and avoids a hard time getting it out.
❄️ Refrigerating:
Store cooked omelettes in an airtight container in the fridge for up to 4 days. Make sure they are fully cooled before storing. Cover with plastic wrap if stacking to prevent sticking.
🔥 Stovetop Reheating:
Warm a skillet over medium heat. Add a touch of vegan butter or olive oil and reheat the omelette, covered, for 3 to 5 minutes per side until heated through. For best results, reheat on a non-stick skillet or nonstick pan.
⚡️ Microwave Reheating :
Place the omelette on a plate and cover with a microwave-safe lid or bowl. Heat in 30-second bursts until hot, letting it rest between intervals to heat evenly. Works best for quick reheats on a busy weekday morning.
✌️You'll love these vegan breakfast recipes too:
Get a massive discount on all of my popular vegan brunch classes and become a plant-based breakfast champion!
Vegan Omelette
Equipment
Ingredients
For the Egg Mixture:
- 14 oz. Extra-firm tofu
- ⅔ cup unsweetened plant-based milk
- 3 tablespoons canola oil vegetable oil, or sunflower oil
- ⅓ cup sweet rice flour aka glutinous rice flour
- 3 tablespoons potato starch
- ¼ teaspoon turmeric
- ¼ teaspoon garlic powder
- ½ teaspoon dijon mustard
- ¾ teaspoon black salt (kala namak)
- 2 teaspoons miso paste
To Cook:
- ¼ cup vegan butter
Suggested Fillings (Otherwise, Get Creative!):
- 1 cup diced potatoes fried & lightly salted
- 1 cup vegan bacon cooked and chopped
- 2 cups bunched spinach washed and chopped
- ½ cup vegan cheddar cheese shreds
Optional Garnishes:
- Coarse ground black pepper
- 2 tablespoons chives minced
- Fresh parsley leaves
Instructions
- Drain the extra firm tofu and pat it dry. Break it into chunks and place in a blender. Add the plant-based milk, oil, white rice flour, potato starch, turmeric, garlic powder, Dijon mustard, black salt, and miso.
- Blend on high speed until smooth and uniform, scraping down the sides as needed. The mixture should be thick but pourable. Let the omelette batter rest for 10–15 minutes at room temperature while preparing the fillings.
- If using fillings that require cooking—such as potatoes, vegan bacon, or spinach—prepare them in advance and keep warm. Fried potatoes should be fully cooked and lightly crisped; vegan bacon should be browned and chopped; spinach should be wilted and any excess moisture removed.
- Warm a nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon of vegan butter. After 90 seconds when the butter is hot, pour in about ⅔ cup of the batter. Use the back of a spoon or spatula to spread the mixture evenly into a round, 6–8 inches (15–20 cm) wide.
- Cook over medium heat for 4–5 minutes, or until the surface appears set and the underside is golden. Add the fillings to one side of the omelette.
- Use a thin metal spatula to carefully fold the other side over the fillings. Cover the pan and continue cooking for 2–3 minutes, until the omelette is firm and lightly browned on both sides.
- Transfer to a plate and repeat with the remaining batter, adding more vegan butter to the skillet as needed. Serve hot, optionally garnished with coarse ground black pepper, chives, or parsley.
Notes
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Tee Hansen says
This vegan omelette is a total game-changer - crispy edges, fluffy center, and it folds like a dream without any of that sad scramble nonsense.
This recipe has completely ruined regular tofu scrambles for me, and I'm not mad about it. It's bold, it delivers, and it proves that vegan cooking doesn't have to be about sad compromises.
Definitely making this my go-to weekend brunch flex move. Try it, your taste buds will thank you!
Tim says
Amazing culinary alchemy!!! Fluffy, custardy, and not a bit rubbery (like an omelette made with a bird's egg). And delicious. My wife, who did not particularly like animal-based omelettes, said it was wonderful and asked for a second one.