We be BRUNCHIN’!  This vegan omelette shows up with the texture, taste and look you’re wanting when you dig into that savoury fave of a dish.

Finally, an egg-free version of one of the best breakis around. Drizzled it with this Hollandaise Sauce and call it a Sunday.


PREP TIME 10 mins

COOK TIME 5 mins

TOTAL TIME 15 mins


A veganized omelette! The texture, taste and look are on point with this recipe. Wow your egg loving friends with this egg-free version of the beloved omelette.

Author: Jules

Recipe type: Breakfast, brunch

Cuisine: comfort food,

Serves: 2


  • 1½ cups (350g) firm tofu, patted with tea towel to remove excess liquid

  • ⅓ cup chickpea flour

  • ½ cup milk

  • 2 tbsp tapioca flour

  • 1tsp garlic/onion

  • ½ tsp turmeric

  • ½ tsp black salt

  • ¼ cup nutritional yeast

  • Dash of Pepper

  • 2 tsp Alligga flax oil (for cooking


  • 2 cloves garlic

  • 1 tsp flax oil

  • Choice of veggies, diced (mushrooms, peppers, spinach, red onion)

  • Vegan cheese Chao, Black Sheep, Gusta are all good options

  • Avocado

  • Hollandaise Sauce

       of hollandaise sauce. Helloooooo Brunch.​


  1. Sauté garlic and veggies in flax oil

  2. Blend all omelette ingredients, except for flax oil, in your blender until it’s as smooth as a baby’s bottom.

  3. Test the texture: dip a spatula in the mixture. Does the mixture stay on the spatula, but it’s on the verge of dripping? Perfect.

  4. Turn a pan to medium heat and oil it up.

  5. Pour half the mixture onto the oiled pan and set timer for 2 minutes 30 seconds. DO NOT TOUCH.

  6. When the timer goes off the omelette should be darkening on the top, maybe with a few bubble holes. Cover half of the omelette with half of your fillings. Then fold one side over to create your vegan omelette!

  7. Place lid on the pan and let cook for a minute to melt that cheese.

  8. Serve with avocado slices and a mega-drizzle

When it comes to veganizing old faves, it’s all about re-creating that texture, pleasing the taste buds, and replicating the sight of that nostalgic dish you used to devour over and over again…but this time, with plants.

I used to love cheese & avocado omelettes so much that they’d grace the plate for breakfast and dinner. Finally, I can sink my fork into that same omelette, without having anything to do with an animal 🙂

It even got a thumbs up from my hard-to-please fiancé/taste-tester. Davey’s specialty used to be cheese eggs, so needless to say, he’s got high standards when it comes to comfort-food brunchin’. I’m happy to report that this recipe passed with flying colours.

The black salt used in the recipe is a magical ingredient that gives the omelette that ‘egg-like’ suflur taste. If you can get your hands on some, do it. If not, your vegan egg mixture will still be delicious, but not quite as egg-y tasting. I ordered mine online from Vegan Supply (pick up some Jules Fuel while you’re at it!). You can also order it through Amazon or find it in any other natural food store these days.

Tapioca flour (from the Casssava root)  is another magical ingredient that gives the omelette a egg-like texture. It creates the chewiness and helps it all stick together. Cornstarch can replace this, but, if you don’t have either in your cupboard for this recipe, don’t stress, it’s not the end of the world.

I used Alligga Flax Oil for the cooking oil. When it comes to the beauty of this omelette, a little oil goes a long way to give it that crisp, brown outer layer.


For the full recipe posts head to ! 

Tag @hookedonplants so I can see your creations if you make it!

- Julia

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