Vegan Omelette Recipe
A protein-packed, egg-free omelette made from chickpea flour and silken tofu for a moist, tender texture. Slowly baked instead of pan-fried, this oil-free vegan omelette is light, wholesome, and perfect with your favorite veggie fillings.
Equipment
- Blender
- Mixing bowl
- measuring cups and spoons
- Small baking dish
- parchment paper
- Spatula
- Aluminum foil
Ingredients
- 1 cup chickpea flour protein-rich, eggy base
- ½ cup silken tofu moisture + tenderness
- 1 tbsp ground golden flaxseed + 2 tbsp water flax egg binder
- 1¼ cups water for smooth batter
- 1 tbsp nutritional yeast optional, cheesy depth
- ½ tsp baking powder lightness
- ¼ tsp turmeric yellow color + anti-inflammatory
- ¼ tsp black salt kala namak, for eggy aroma
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 110 °C (230 °F). Line a small baking dish with parchment paper.
- Prepare flax gel: Mix flaxseed with 2 tbsp water and let it sit for 5 minutes until thickened.
- Blend the batter: In a blender, combine chickpea flour, silken tofu, water, flax gel, nutritional yeast, baking powder, turmeric, kala namak, and pepper. Blend until silky smooth.
- Add fillings: Gently fold in your chosen fillings by hand. Avoid overmixing.
- Bake: Pour batter into the prepared dish, smooth the top, and cover loosely with foil. Bake for 30 minutes covered, then uncover and bake for another 20–30 minutes until set. A toothpick should come out mostly clean.
- Cool & serve: Rest a few minutes before cutting into wedges. Serve with lemon-tahini sauce or fresh herbs.
Notes
The kala namak (black salt) is essential for the authentic eggy flavor. Regular salt won’t replicate it.
Baking at a low temperature makes the omelette tender without drying it out.
Try different fillings like caramelized onions, shredded zucchini, or fresh herbs for variety.
Baking at a low temperature makes the omelette tender without drying it out.
Try different fillings like caramelized onions, shredded zucchini, or fresh herbs for variety.