Description
A protein-rich vegan twist on omelettes using crumbled tofu, fresh vegetables, and aromatic spices. Perfect for a creamy, satisfying breakfast that rivals traditional egg-based recipes.
Ingredients
14 oz (400g) firm tofu, drained
1 tsp turmeric powder
1 tsp garlic powder
1 cup chopped vegetables (mushrooms, peppers, greens of choice)
2 tbsp oil (coconut oil recommended for flavor)
Instructions
Press wrapped tofu on paper towels for 15 minutes to remove moisture
Crumble tofu into a bowl, season with turmeric and garlic powder, then mash with fingers to achieve a scrambled texture
Preheat 10-inch non-stick skillet on medium-high heat, then add oil
Sauté mushrooms first for 2 minutes, followed by peppers and greens until tender-crisp (approx 3-4 minutes total)
Spread crumbled tofu mixture across the pan, forming an even layer
Cook for 5 minutes until lightly browned
Use a spatula or parchment paper as a flipping aid to carefully turn the omelette
Cook remaining side for 2-3 minutes before serving
Notes
Press tofu for 15 minutes for optimal texture
Season after pressing to enhance flavor absorption
Use non-stick or cast iron skillet to minimize sticking
Add fresh herbs (like parsley or chives) at the end for bright flavor
Optional: Pair with vegan cotija substitute for added creaminess
Avoid over-mixing tofu to prevent mushiness
Cook until no liquid remains on the pan to avoid sogginess
- Prep Time: 10
- Cook Time: 10
- Category: Vegetarian Recipes
- Method: Stir-Frying
- Cuisine: International
Nutrition
- Serving Size: 1 omelette (individual serving)
- Calories: 260 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg