Tofu Mushroom Omelette

Author: Recipes_kw
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 2 Servings


  • Food Processor
  • Stove


  • 8 oz tofu drained
  • 2 cloves garlic minced
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric ground
  • 4 tbsp flour chickpea
  • 1 tbsp cornstarch
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp Himalayan black salt
  • 1/4 tsp salt
  • 1/4 tsp black pepper fresh cracked
  • 1/2 cup mushrooms sliced
  • 2 tbsp Earth Balance butter divided


  • Place everything except the mushrooms and butter in a food processor and blend until smooth.
  • Melt 1 tbsp of butter in a medium sized frying pan over low heat then pour in the tofu mixture; use a spatula to spread the mix till it covers the bottom. Cook for 11 minutes; flip and cook another 5 minutes.
  • Heat the remaining butter in another small pan over low heat and saute the sliced mushrooms for about 5 minutes.
  • Plate the omelette and fill with the mushrooms, then fold over to enclose the filling. Enjoy!

My Notes

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