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.