Savory Vegan Tofu Omelette

Why You’ll Love This Tofu Omelette

Plant-based protein – This egg-free alternative packs plenty of protein from tofu, making it perfect for vegans and those looking to reduce their cholesterol intake.
Quick preparation – Ready in just 20-30 minutes, it’s an ideal choice for busy mornings when you want something more special than cereal.
Customizable filling options – While this recipe uses spinach and vegan cheese, you can swap in any vegetables or plant-based ingredients you have on hand.
Authentic egg-like texture – The combination of rice flour, potato flour, and kala namak (if using) creates an omelette that looks and feels just like the traditional version.
Diet-friendly – This recipe is naturally cholesterol-free, dairy-free, and perfect for those following a plant-based or egg-free diet.

What Kind of Tofu Should I Use?

Extra-firm tofu is the way to go for this omelette recipe, and you’ll want to look for it in the refrigerated section of your grocery store, not the shelf-stable kind.

The key is to drain it well – I recommend pressing your tofu between paper towels with a heavy object on top for about 15-20 minutes before using it.

While firm tofu could work in a pinch, extra-firm gives you that perfect eggy texture and holds together better when cooking.

If you’re new to tofu, brands like Nasoya or House Foods are reliable choices you can find in most supermarkets, and they’ll give you consistent results in this recipe.

Options for Substitutions

This vegan omelette recipe can be adapted with several substitutions if needed:

Extra firm tofu: This is a key ingredient that’s hard to substitute, but if you can only find firm tofu, press it really well for 30 minutes to remove extra moisture.
Soy milk: Any unsweetened plant milk works here – try oat, almond, or cashew milk. Just make sure it’s not flavored or sweetened.
Rice flour: All-purpose flour can work, but the texture won’t be quite as light. Chickpea flour is another good option that adds nice flavor.
Potato flour: Cornstarch or arrowroot powder work well as alternatives – use the same amount.
Kala namak: While this black salt gives the eggy flavor, you can skip it or just use regular salt if you can’t find it.
Baby spinach: Feel free to swap with any greens like kale, arugula, or Swiss chard – just cook them until wilted.
Vegan cheese shreds: You can skip the cheese entirely or try nutritional yeast for a cheesy flavor – start with 2 tablespoons.