Tofu Omelets


14 oz. silken tofu, drained

3 Tbsp. nutritional yeast

¼ tsp. ground turmeric

¼ tsp. onion powder

¼ tsp. garlic powder

¾ tsp. sea salt (or Himalayan salt)

¼ cup + 2 Tbsp. gluten-free all-purpose flour (preferably Bob’s Red Mill®)

¼ cup water


1. Place tofu, yeast, turmeric, onion powder, garlic powder, salt, and flour in blender; cover. Blend, adding 1 Tbsp. of water at a time, until a smooth batter (similar to pancake batter) forms. Set aside.

2. Heat small nonstick omelet pan (or skillet), lightly coated with spray, over medium heat.

3 . Add 2⁄3 cup of batter. Swirl pan to form a thin, even layer across entire bottom of pan (or gently spread with spatula); cook for 4 to 5 minutes, or until top of omelet is set and bottom is golden brown.

4. Tilt pan. Flip omelet over itself, using a spatula, and out of pan onto a plate.

5. Repeat twice, spraying pan each time, with remaining batter.

RECIPE NOTES: • Depending on the brand of tofu you use, you may need to add more or less water to achieve a consistency similar to pancake batter. • If you are filling your omelet, pre-cook your filling ingredients, and add them after the first 2 minutes of cooking. • Get creative with your fillings, just make sure to account for the appropriate containers! • Unfilled omelets keep for 4 to 5 days in the refrigerator.

#Omelet #eggs #tofu

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