Tofu and Mushroom Omelette

Zoe's food journal:


  • 450g / 16oz of tofu
  • little bit of water
  • 1/4 cup of nutritional yeast (aka. nooch)
  • half a small onion
  • 2 cloves of garlic
  • half a zucchini
  • mushrooms (as many as you want)
  • 1 tsp of turmeric
  • sprinkle of paprika
  • salt & pepper
  • optional herbs, spices and liquid smoke
  • optional vegan cheese


1. Put 450g / 16oz of firm tofu (you can use a softer one and you won’t need as much water) in the food processor (a blender works fine too) and process it until it is starting to go crumbly.

2. Add a little bit of water until it is like a very thick cream then add about a quarter cup of nutritional yeast (or ‘nooch’ as some call it!) and blend the mixture again (often I add vegan cheese if I have some handy).

3. Add salt and pepper to taste, a teaspoon of turmeric and any other of your favourite spices or herbs- normally I would add a drop of liquid smoke but I couldn’t find it in my messy cupboard!

4. Sauté some onion and 2 cloves garlic with half a zucchini until soft. You can either roast your mushrooms or you could sauté them with the zucchini, garlic and onion.

5. Pour the tofu mix into a cast iron pan (or any baking pan lined with baking paper) and then place the veggies on top and gently mix in. I sprinkled a little smoked paprika on top but any spice you like will work beautifully.

6. I was in a rush for it to cook as my partner was almost home so I cranked the oven to 220C / 430F and it was ready in under 20 mins, as soon as it starts to brown it is ready!

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

BreakfastLunchDinnerHolidayGluten FreeLow Carb

Leave a Rating or Comment

  • no rating