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Egg-Free Omelettes

We’re frequently astonished by how many people still think of tofu as a bland, boring food.

Of course, you can hardly blame them if they make the mistake of eating it right out of the package, as though it’s a finished product.

Tofu doesn’t really have a lot of flavor of its own, as it’s designed to absorb other flavors. It’s for that very reason, however, that tofu is a super-star in the vegan kitchen. You can prepare it using whatever seasonings or sauces you like, and if you know how to do it right, it can take a myriad of forms, from Eggless Salad and Chunks and Cutlets to Chocolate Mousse and Chocolate Cream Pie.

One of our favorite ways to prepare tofu is as an omelette or a scramble. It’s good for breakfast, lunch or dinner, and you can make so many variations that the possibilities are seemingly endless. The mixture can even be filled into a pie crust and turned into a quiche!

The following recipe is for a dinner-type omelette, and it’s a great dish to serve those who are not familiar with vegan food. It’s also incredibly easy to make. To make a more simple version (such as for breakfast), just prepare the tofu on its own, skipping the vegetable sauté step.

Once you’re confident with this recipe, try it out with some different variations – you can use just about any veggies in the sauté, or try a handful of grated vegan cheese to really give it some delicious flavor. Another alternative is to shape the batter into burger patties, and you can even serve them on a bun.

If you’re only making a small amount, and you’d prefer not to turn on the oven, try using a non-stick pan.


Zucchini Mushroom Baked Omelette
serves 4

1 onion, diced
8-9 mushrooms, sliced
2 medium-sized zucchini, diced
a dash of tamari or substitute
1/2 t. dried dill weed
a dash of garlic & onion powder
nutritional yeast (to taste)
2 lbs. (4 C.) medium-firm organic tofu, rinsed & drained
2 T. tahini
1 t. turmeric
2 T. nutritional yeast
2 T. tamari or substitute
1/2-1 T. herb seasoning (such as Herbamare)

1. Sauté onion in oil or water until translucent. Add mushrooms and zucchini with a little tamari, dill, garlic and onion powder and a sprinkle of nutritional yeast. Cook until soft.
2. Mash tofu in a bowl. Add remaining ingredients and mix.
2. Add sauté to the tofu batter and mix well.
3. Flatten batter onto a baking sheet lined with baking paper (batter should be about one inch high). Bake in a pre-heated oven at 350° for 30 minutes or until golden-brown.

This recipe has been reproduced from Incredibly Delicious: Recipes for a New Paradigm by Gentle World, which includes over 500 recipes and all sorts of tips to help make the transition to veganism easy and delicious.

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