There are various vegan omelette recipes around the internet, and we’ve tried a few of them – Susan’s version for example, which we liked as much as to make it several times. Sometimes the recipes call for chick pea flour (also known as gram), like this Indian style vegan omelette, but almost always the main ingredient is some kind of tofu. Tofu omelettes are more delicate in texture than egg omelettes, and can sometimes be a bit tricky to flip, but this recipe worked really well for us. I can’t remember especially liking omelettes in my pre-vegan days, but I do think that tofulettes are wonderful, and can be filled with just about anything.


This is a variation of the Zenmlet recipe from a cookbook we got recently, The New Now and Zen Epicure by Miyoko Nishimoto Schinner. It’s a great book that looks at vegan cooking from a sophisticated angle, and I only made minor changes to the recipe – used silken tofu instead of firm, and omitted soy milk. The book is definitely worth finding, maybe some libraries in the United States even have it.

This was a quick Saturday lunch, and we made one big tofulette, which we split and enjoyed with toast. I would double the recipe to make a heartier lunch for two. It’s best to prepare the filling first, and then use the same pan for frying the tofulette.

Our Tofulette Filling:

  • 1 red bell pepper, sliced
  • 50 g arugula, rinsed well and coarsely chopped
  • 1 red onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • olive oil for frying
  • 1 tablespoon light soy sauce
  • 1 teaspoon lime juice
  • 1/2 teaspoon liquid smoke

For the filling, I sliced the veggies and heated the pan on medium heat. Then I fried the onions and the garlic in some olive oil until they were softened. Now, I added the bell pepper slices, and fried them only a little, until they had thoroughly warmed but not yet lost their shape. Then I added the chopped arugula and tossed it around for a few seconds to heat it up.

I mixed the liquid smoke, soy sauce, and lime juice, and poured the mixture over the veggies in the pan, stirring to get the veggies covered by the sauce. Then I poured the filling on a plate and covered it to keep warm until the tofulette was ready.

The Tofulette:

  • 300 g silken tofu (we used this organic Finnish tofu)
  • 1/2 dl wheat flour
  • 1/2 dl nutritional yeast
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric
  • freshly ground black pepper
  • 1 tablespoon olive oil for frying

Heikki mixed everything but olive oil with a hand held immersion mixer until the omelette batter was smooth and pale yellow. Then we heated the olive oil in a non-stick frying pan over medium heat, poured the tofu mixture in the pan, and leveled the surface with a wooden spatula. Now, I let the omelette fry until it was golden brown underneath, and the surface had dried up somewhat, which took about 10 minutes.

When the omelette was done on the other side, we turned it around and fried the other side as well. Heikki did this gracefully with the help of a plate; he just slided the omelette from the frying pan, uncooked side up, on a plate. Then he quickly turned the plate upside down over the frying pan, and the omelette ended up on the frying pan, fried side up, like this:


I fried the other side of the tofulette for some 5 minutes, until it had browned also, and then poured the filling over it. I covered the pan with a lid and heated the filling for a minute or two this way, halved the omelette, and slided the halves on our plates.


  1. Shvetha
    Posted February 7, 2008 at 12:58 | Permalink

    I’m drooooling as I write this..
    I have this huge problem with tofulette usually–coz that’s what it starts off as, but ends up becoming a scramble! Your perfect looking one is inspiring enough to make me wanna try again!

  2. Posted February 7, 2008 at 13:49 | Permalink

    I showed this to my mum and she was awe the way u can hold the tofu together :) Will omitting the yeast make a difference?

  3. Posted February 7, 2008 at 14:21 | Permalink

    I never ceased to be amazed by your creativity! The tofu omelette looks simply divine! And so much like a real egg omelette! I suppose it cannot be folded over?

  4. Anni
    Posted February 7, 2008 at 14:51 | Permalink

    Thanks you all for your very sweet comments!

    Shvetha: I had the same problem with Susan’s omelette recipe – I could flip it nicely and all, but it didn’t keep together very well when I tried to remove it from the pan.

    Dreamy: I don’t think omitting the yeast will make a huge difference, it just adds a little flavor. I would replace it with chick pea flour for the flavor, or if you don’t have that, corn/potato starch could do as well!

    Kamini: We had so much filling that we didn’t even try folding the tofulette over. In the original recipe it said to fold over the Zenmlet – but it used firm tofu instead of my silken. I think that there’s a big chance of the tofulette breaking apart in the crease area, since its texture is not chewy like fried eggs are. At least you need to be much more careful with this one!

  5. Posted February 10, 2008 at 20:34 | Permalink

    In 1999-2000 my partner and I were in India. In a small roadside restaurant in Puttaparthi, Andhra Pradesh, we had our first Indian vegetarian omelette. It probably, as is the case in so much of Indian cooking, included dairy in the form of ghee. But it was quite good.
    I was hankering after a vegan omelette this morning, so I searched online for some ideas. Yours, and a few other sites, ended up as my inspiration this morning. I took ideas from each and adapted them to the ingredients I had at hand. It was delicious!
    Nice vegan blog! Keep up the good eating and posting :>)

  6. Anni
    Posted February 10, 2008 at 21:00 | Permalink

    Abram – thanks for the kind comments, and especially for sharing your travel story! I’m happy you succeeded in creating a vegan omelette to your liking.

  7. Posted February 24, 2008 at 15:37 | Permalink

    Hi Anni Thanks!

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