Vegan Tofu Omelet Recipe | Wonderchef

Drain and press the tofu to remove excess moisture for 15 minutes.

Crumble the tofu into a mixing bowl using your hands.

Add nutritional yeast, turmeric, black salt, garlic powder, and onion powder to the crumbled tofu.

Mix thoroughly until the tofu is evenly coated with the spices.

Heat olive oil in a non-stick skillet over medium heat until shimmering.

Add chopped bell peppers and mushrooms to the skillet and sauté until softened, about 5 minutes.

Stir in the spinach and cook until wilted, about 2 minutes.

Spread the sautéed vegetables evenly in the skillet.

Pour the tofu mixture over the vegetables, spreading it out to form an even layer.

Cook for 5-7 minutes until the bottom is set and lightly golden.

Carefully flip the omelet using a spatula and cook for an additional 3-4 minutes.

Remove the omelet from the skillet and transfer to a plate.

Garnish with chopped chives, diced tomatoes, and sliced avocado.

Serve warm with additional black pepper to taste.

Spice Level:

Dietary

Allergens