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Vegan Omelette recipe

The BEST Vegan Omelet: How To Make A Vegan Omelet Without Eggs

Whether you spell it omelette or omelet, the main thing is that this omelet is made without eggs and or the typical vegan substitute; chickpea flour (yuck)! I’ve created the BEST vegan omelet recipe, and can’t wait to share with you how to make it!

Feel free to share & print my recipe below to make your own Vegan Omelet! Or you can watch me on YouTube show you how to make it!

Vegan OmeletRelated Recipe: Vegan Eggs Benedict

Hi, I’m Candice & welcome to The Edgy Veg! Where I try to veganize popular food for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals.

After perfecting vegan scrambled eggs in my Tofu Scramble Florentine recipe, I knew the next thing I needed to create was the perfect vegan omelet. I’ve tried a few vegan omelets both at home and at vegan restaurants, but the one I’m about to share with you is EGGCELLENT (insert Mr Burns visual here.. hehe). It is fluffy, golden, stuffed with classic fillings, and the recipe yields enough to serve to an entire group at brunch (tip: you can also make the Ginger Kombucha Mimosas in my cookbook).

How To Make: The BEST Vegan Omelet

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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make this Vegan Omelette. 

To be honest, there are quite a few vegan omelet recipes floating around the internet, but most resemble a sad tortilla more than a classic brunch food. Most vegan omelet recipes I have seen are also chickpea flour-based; not my cup of tea to be honest. The goal is to make an omelette after all, not a pancake.

I’ve been on a mission to make the BEST vegan omelet and have experimented when it comes to the look, smell, texture, and taste so similar to an actual egg omelet. With many trial and errors, I’ve finally created the BEST vegan omelet, and I’m thrilled to share it with you here.

The secret is using medium tofu, brown rice flour, and corn starch to make the omelet turn out fluffy, golden, and perfect to hold classic omelet fillings and accompany other brunch foods.

Vegan OmeletteRelated Recipe: Tofu Scramble Florentine





This recipe is all about flavour and texture. To start, heat oil over medium-high heat, and cook chopped shallot until it becomes translucent and fragrant. Once cooked, put the onion in a blender with medium tofu, nutritional yeast, olive or avocado oil, garlic powder, turmeric. As you’re blending, add about a tablespoon at a time of soy milk to help the mixture blend. Puree this until it becomes a smooth paste, scrape down the sides of the food processor when needed. Add cornstarch, bouillon, and rice flour to the food processor and blend again for another 30 seconds, add black salt and pepper, and more soy milk if needed, blend again. The mixture will become thick, similar to the consistency of pancake batter. Set this aside.

In a nonstick skillet, heat vegan butter and sauté minced garlic, shallot, and chopped mushrooms until mushrooms are browned, add spinach and cook until wilted, remove from the pan and set aside.

Related Recipes: Vegan Brunch Recipes

In a large, nonstick skillet, heat vegan butter over medium heat to coat the pan. Add half of the tofu batter, and spread it gently and evenly with a spatula to cover the bottom of the skillet completely. Cover with a lid and cook for 5-8 minutes, or until the top of the omelet seems dry. With a spatula, gently loosen the omelet from the bottom of the pan and carefully flip over to cook on the other side for 2 minutes. Add toppings to one half of the omelet, then gently flip the other side over to cover the fillings. Move to a serving plate and garnish with chives. Repeat with remaining batter and fillings.

Note: A fluffier batter, that is not runny like pancake batter, is good for making vegan scrambled eggs.

If you want more vegan recipes, click here for my newest recipes.

Vegan Omelette without chickpea flourRecipe for The BEST Vegan Omelet

4.6 from 13 reviews
The BEST Vegan Omelette EVER
Prep time
Cook time
Total time
There are a few vegan omelet recipes floating around the internet, but most resemble a sad tortilla more than a classic brunch food. The look, smell, texture, and taste of this are so similar to an egg omelet, I know I've now created the BEST vegan omelet, and I'm thrilled to share it with you here.
Recipe type: Brunch
Cuisine: French
Serves: 4-6 servings
  1. Heat 1 tsp olive oil over medium-high heat, add onion and cook until translucent and fragrant, 3-5 mins.
  2. Add the onion to a blender along with tofu, nutritional yeast, oil, garlic powder, and turmeric. As you're blending, add about a tablespoon at a time of soy milk to help the mixture blend. Puree until you have a smooth paste. Scrape down the sides as needed.
  3. Add the cornstarch and bouillon, and slowly add the rice flour and puree again for about 30 seconds, add black salt and pepper, and more soy milk if needed, blend again until combined and thick, scraping down the sides. The batter should resemble a pancake batter. Set aside.
  4. Heat 1 tbsp vegan butter or oil in a nonstick skillet, sauté 2 cloves of garlic, shallot and mushrooms until the mushrooms are browned add spinach and cook until wilted. Remove from the pan and set aside.
  5. In a large non-stick skillet over medium heat. Add 1 tsp of vegan butter and coat the pan.
  6. Add half of the tofu batter, and spread it gently with a spatula to cover the bottom of the skillet completely.
  7. Cover, and cook the omelet for 5 - 8 minutes, or until top seems dry.
  8. Gently loosen the omelet from the bottom of the pan with a spatula and carefully flip and cook it for another 2 minutes.
  9. Loosen the omelet again, and some of the toppings to one side of the omelet.
  10. Gently with your spatula, fold over the other side of the omelet and transfer onto a serving plate. Repeat with remaining batter and fillings.


Click here for New Vegan Recipes from The Edgy Veg.


You guys must try this Vegan Omelet recipe & let me know what you think! Once you try it, come back and leave me a comment below with your feedback and star rating! If you make this, let me see on social! Tag @edgyveg on your photo & add the hashtag #theedgyveg in your caption so I don’t miss it!

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  • Anthony says:

    The texture of this is absolutely amazing! Honestly the closest recipe I’ve had that really replicates the taste and feeling of having an omelet!

  • Rachael says:

    Woweee. Texture and flavour AMAZING!! So tricky getting the fluffy element but this really worked. I used chickpea flour instead of rice and gave a nice colour plus added protein. Thanks
    so much for the recipe I’m going to make the left overs into scrambled egg and have with my carrot (not) smoked salmon on a bagel tomorrow morning 😋

  • Jeanne says:

    Does it freeze well? I’m concerned about tofu consistency after thaw

    • EdgyVeg says:

      Hey Jeanne, it is completely okay to thaw frozen tofu. It will have a meatier texture. I recommend adding a little more soy milk or any vegan dairy alternatives to make the texture softer like eggs! Let me know how it goes. Never hurts to try smaller portions to try it out.

  • Jaclin Williston says:

    I followed the instructions to a T, and it turned out like trying to flip a cream of wheat pancake. Ended up eating it as a side dish to the fillings. It tasted fine. Any ideas how to flip it?

  • Tried single serve (1/4 the tofu and estimating the rest. SO good! Thank you so much. I used some gf baking flour mix (I didn’t have rice flour) and had to cut the soy with water (didn’t have enough soy milk), no boullion either. But STILL the taste and texture is the real deal. I appreciated the tip offered of letting it set a bit before serving. I ate half (almost out of the pan…lol) but waited with the other half and the texture was even closer to what I remember as omelette. Thanks again. This one’s a keeper!

  • Denise says:

    Looks amazing! Can I substitute brown rice flour with white rice flour?

  • Absolutely fantastic recipie! I added a teaspoon on black salt and didn’t turn it but finished top off in oven! Amazing ! Not had eggs in years !!! Perfect 👌🏽 Shame I can’t upload a photo! Golden brown when turned out and better if cooled slightly so it ‘sets’.

  • Susan Altop says:

    I made this for myself this last weekend. I have to say, I was super pleased!!! It was excellent! I fried it in garlic infused olive oil. It browned right up and flipped fairly easy. I used vegan cheese in with my personal assortment of veggies.
    I wanted to share about the leftover batter. I have a small waffle iron, like personal size. So, I sprayed the grill and added tofu egg batter, waffled until brown. It was awesome! Served with sliced avocado and cashew cultured vegan sour cream. So today I shot it to a whole new level!!! I stirred in Italian seasoning, cut up spinach, and shredded mozzarella cheese, heated up my little waffle iron and waffled my new concoction. Once cooked, I added vegan Parmesan to the top and sprayed the top one more time and waffled a little longer! It was like an Italian version of something that really good. I served it with a kale, apple, nut, dried cherry salad. Again vegan sour cream.

  • Quick question, I only need to make one omelette a day. Can this batter be made in advance and use as needed? Keep it on the fridge until I need it?

    • That should work great! You can also try freezing the liquid and thawing it before ready to use again if you have lots of leftovers!

  • Tried today with slight modification – no nutritional yeast – omelette’s are back on the menu!

  • Neil Milton says:

    I tried this recipe at the weekend. My partner isn’t vegan and she said that it tasted exactly like an omelette, but the texture was more like scrambled egg. I thought it was lovely, but when cooking it fell apart. I cooked it on a relatively low heat for much longer than the allotted time, so that it did not stick, but it was near impossible to flip. Does anyone have any tips for the next time I try it?

  • Christina says:

    Yup. Yes. Definitely. Certainly. 100%.

    Thank you so much for this recipe! My omni household was having omelettes and I was jealous, sadly thinking about the last chickpea omelette I made. I thought, “there has to be a better way!” I actually googled chickpea tofu omelette but this is so much better lol

    Thank you, going into my “book!”

  • Jackie Clark says:

    This is by far the best vegan omelette! I think it’s better than a real omelette! I’m shocked! Way to go! So much flavor! I’m about to shock my husband with this! Highly recommend!

  • janice l stuhlmacher says:

    Curious could you turn this into a fritatta?

  • Been eating plant based for 4 years and have been really missing a good omelette. My husband and I tried your recipe this morning and were VERY pleasantly surprised with the flavor and texture. Tried cooking first on a regular metal pan and it stuck pretty badly, but then switched to my non-stick griddle and all went well. This will be our “go to” omelette recipe from now on!!

    • Jessica Glees says:

      Good morning. I really want to try this but don’t have rice flour, what could I replace it with? Also is the bullion necessary? I don’t have that either. Thanks

      • EdgyVeg says:

        I’ve never tried anything except rice flour but chickpea flour would probably be the best substitute. The bouillon adds good flavour, it may taste a bit blend without it

  • Adrienne Edge says:

    I made this without the flour and it was definitely a tofu scramble. Then I tried it with all purpose flour and it was a bit runny but the taste was great! What is an alternative flour that you would recommend other than brown rice flour?

    • EdgyVeg says:

      I would recommend trying something like chickpea or potato flour, but brown rice flour gave me the best results!

  • Wish I could attach a photo to this comment, but really wanted to say how yummy the omelet was! The video was really helpful in making it so thankful you have a video to go along with your recipes

    • Yay! I’m so happy to hear you liked it! Thanks so much for leaving a 5-star review as it helps me a lot❤️

  • Did you drain the tofu first or just use straight out of the package

    Just started doing plant-based diet this month.
    Was looking for vegan/plant-based omelette recipe online and i saw this recipe. Looked at the ingredients, we have all the ingredients at home, so I made it. I’m glad i tried it. The family loved it!
    More prep needed than just cracking eggs, also takes longer to cook, but it’s worth it.
    Thank you for sharing this recipe.

  • Sounds delicious!! Can I substitute brown rice flour for regular flour :)?

    • EdgyVeg says:

      I haven’t tried it, but let me know how it goes!

      • AK Taylor says:

        This is by far the best vegan omelet I have had!! Its delicious, can’t wait to make it again next Sunday. Thank you for the recipe!!! 🥰


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