🌱 Fluffy Vegan Omelette (No Eggs Needed!)
- Healthy Swappers
- Jun 28
- 2 min read
Updated: Jul 3

Craving a fluffy omelette without the eggs? This vegan omelette recipe is here to change the game. Made with tofu, chickpea flour, and a hint of turmeric for color and nutrition, it cooks up tender on the inside and golden on the outside. Add your favorite fillings – like vegan cheese, spinach, or sautéed mushrooms – and you’ve got a wholesome, satisfying meal in under 15 minutes.
🛠 Kitchen Tools
Hand blender or food processor
Mixing bowl
Non-stick frying pan
Spatula or fork
🧾 Ingredients
Makes 2 omelettes:
Tofu (firm or silken): 200 g / 7 oz
Chickpea flour: ½ cup (about 60 g)
Baking powder: 1 teaspoon
Turmeric powder: ½ teaspoon (for color and anti-inflammatory boost)
Salt: to taste
Water: ½ cup (120 ml)
Olive oil: for cooking
Optional fillings: vegan cheese, sautéed vegetables, avocado, mushrooms, or spinach
👨🍳 Instructions
Blend the baseIn a bowl or blender, combine the tofu, chickpea flour, baking powder, turmeric, salt, and ½ cup (120 ml) of water. Blend until smooth and creamy – no lumps. The texture should be similar to pancake batter.
Preheat the panHeat a non-stick frying pan over medium heat and drizzle a little olive oil to coat the surface.
Cook the omeletteOnce the pan is hot, pour in about 4 tablespoons of the batter. Spread it gently with the back of a spoon to form a round, thin layer—like a pancake or crepe.
Let it setCook for 2–3 minutes or until the edges begin to lift and the top is no longer runny. Flip carefully with a spatula and cook for another 1–2 minutes on the other side.
Add your fillingOnce cooked on both sides, add your preferred filling (cheese, veggies, or herbs) onto one half.
Fold & sealUse a fork or spatula to gently fold the omelette in half, enclosing the filling. Press slightly at the edges to seal. Let it cook for another 30 seconds so the filling warms through.
Serve warmTurn off the heat and slide your omelette onto a plate. Garnish with fresh herbs or a side salad if desired.
💛 Why this recipe works
Egg-free, dairy-free, gluten-free
Ready in 10–15 minutes
High in plant-based protein
Easily customizable
🥦 Flavor Boost Ideas
Mix chopped fresh herbs into the batter (like parsley or chives)
Add black salt (kala namak) for an eggy flavor
Serve with avocado toast or roasted cherry tomatoes on the side
Whether you're craving a savory breakfast or need a quick and nourishing dinner, this vegan omelette is endlessly versatile. It’s comfort food with a clean conscience.
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