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Vegan Soufflé Omelet

This is a fluffier vegan omelet than any other I have tried, and it’s well-suited to a special breakfast or brunch get-together. Your guests will be impressed. This recipe is formatted for six people, but it can easily be made for four or two. You can serve six people in a short time once the batter is ready, even with only one or two skillets, but extra skillets do help.

Vegan Soufflé Omelet

This Recipe is :

Dairy FreeVegan




Beaten “Egg Whites”:

  • 3/4 cup water
  • 3 tablespoons Ener-g Egg Replacer or Orgran “No Egg” Natural Egg Replacer


  • 12 ounces (1 1/2 cups) medium firm tofu or 1 (12.3-ounce) box extra-firm silken tofu, drained and crumbled
  • 3/4 cup nondairy milk
  • 3/4 cup corn flour
  • 1/2 cup plus 1 tablespoon nutritional yeast flakes
  • 3 tablespoons finely ground golden flax seeds
  • 1 1/8 teaspoons salt
  • 1 1/8 teaspoons baking powder
  • 1/8 teaspoon turmeric
  • For cooking:
 vegan margarine
  • Filling of choice:
 sautéed onions, sautéed mushrooms, other cooked vegetables, shredded vegan cheese, slivered vegan bacon or ham, etc.


  1. “Egg Whites”: Beat the water and egg replacer until a soft peak forms and stays, 6 to 10 minutes. Use a stand mixer, if possible. If using a hand-held electric mixer, beat the “egg whites” first, set them aside, make the batter and then add the “egg whites” to it.
  2. Batter: Combine all of the batter ingredients in a food or blender and blend until smooth. Scrape the batter into a large bowl.
  3. Scoop the beaten “egg whites” over the bat- ter and fold it in with a non-metal spatula-bowl scraper (using an over-and-under motion rather than a stirring motion), mixing just until you can’t discern one mixture from another and the batter looks foamy. The batter will then start to foam up a bit.
  4. Heat the skillet(s) over high heat and add 1/2 tablespoon vegan margarine for each omelet. When the margarine starts to sizzle a bit, swirl it around to coat the bottom, spread about one- sixth of the batter (3/4 cup) into the hot skillet. Smooth it out with the back of a spoon to fit the pan.
  5. Immediately turn the heat down to medium- low and cover the pan(s). Cook for about 2 1/2 minutes – the bottom should be getting crispy and golden. (If it is browning too fast, turn down the heat.) Carefully loosen the omelet with a thin non-metal spatula-turner and flip it over. Let the underside firm up for a minute, then flip it back over carefully. With the spatula-turner, cut the omelet in half down the center, but only partway through to facilitate folding it in half.
  6. Filling: Add some filling to one half of the omelet (and freshly ground pepper, if desired – no salt will be needed), then fold the empty side gently over the filled one. Cover the pan and cook on low heat just long enough to melt the cheese, if using. Slide the omelet onto a heated plate and serve immediately or keep warm, lightly covered, in a 200°F oven for a short a time.


Try to make the “egg whites” first as it takes at least 6 minutes to get it to the right fluffy consistency. Therefore, for economy of time, you should have it beating while you make the batter and assemble the filling.




Bryanna Clark Grogan, vegan 26 years, author of eight books, has over 40 years experience as a chef, teacher, and journalist. Among her titles are World Vegan Feast, Nonna’s Kitchen, Authentic Chinese Cuisine, The Almost No Fat Cookbook and the Fiber for Life Cookbook. She was recipe author for the book Dr. Neal Barnard’s Program for Reversing Diabetes. A teacher, lecturer and former newspaper columnist, her blog is at Vegan Feast Kitchen.



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