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Vegan Omelette Recipe

‘Breakfast at Stephanie’s’ – hard copies and eBook out now!

This vegan omelette from my book ‘Breakfast at Stephanie’s’ is full of flavour, and would make a perfect savoury breakfast, or could be had as lunch or dinner, too!

Prep time: 5 minutes
Cook time: ~ 5 minutes
Yields: 1 omelette

Gluten Free


  • 100g silken tofu
  • 1 tsp. garlic powder
  • 1 tbsp. nutritional yeast
  • Egg replacer (equivalent to 1 egg*) or 1/4 tbsp. arrowroot/corn-starch
  • 1/4 tsp. turmeric (for colour)
  • 1 tsp. extra virgin olive oil (plus more for frying)
  • Black pepper (as desired)
  • 10g chickpea (or plain) flour
  • 1/2 tsp. kala namak (black salt – for eggy flavour, if desired)
  • 30ml vegan milk of choice

*follow the instructions on the packet

Optional toppings/filling ideas:

  • Tofu bacon (recipe in ‘Breakfast at Stephanie’s)
  • Tomatoes
  • Mushrooms
  • Red onions
  • Vegan cheese


  1. Put all the ingredients (except flour and any fillings) into a food processor, and blend until all is mixed and smooth
  2. Add in the flour and mix for a further 10 seconds
  3. Heat a little oil in a non-stick (circular) pan on a medium-high heat
  4. Pour in the ‘egg’ mixture and fry until the underside has browned (about 4 minutes) – add any toppings you have at this point too
  5. Then, flip the omelette in half, fry for a further couple of minutes (until the inside has cooked fully)
  6. Serve and enjoy!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal/blog) or Twitter so I can see!

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‘Breakfast at Stephanie’s’

The Ultimate Vegan Breakfast eBook – Your digital copy will be emailed you soon after your purchase.


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