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Tofu, Spinach, and Mushroom Omelet

Tofu, Spinach, and Mushroom Omelet

If you like a hot breakfast, why not try a tasty omelet to start your day right. Using tofu to replace the eggs, this great alternative still gives you the protein you need, while filling you up; ready for anything that the day may throw at you. The mushroom and spinach pack this easy vegan breakfast meal with savory nutrition too, so you know you're getting all the good stuff you need.
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Main Course
Servings 2


  • 14 oz Silken firm tofu
  • 2 cup Fresh spinach
  • 1 cup Mushrooms, sliced
  • 1/2 Small onion, diced
  • 2 tbsp Nutritional yeast
  • 2 tbsp Garlic crushed
  • 1 1/2 tbsp Olive oil
  • 1 tbsp Salt
  • 1/2 tbsp Ground Cumin
  • 1/4 cup Organic coconut flour
  • 1 tbsp Cornstarch
  • 1 tbsp Coconut oil


  • Put the tofu, garlic, nutritional yeast, oil, cumin, and salt in a food processor and blend the mixture until smooth.
  • Add the flour and cornstarch and pulse to combine.
  • Place a large non-stick skillet over medium-high heat and lightly coat with cooking spray.
  • Pour 1/2 cup of the mixture into the skillet, moving it around so that it spreads out evenly.
  • Cook for 3 to 5 minutes until the top of the omelet is dry to the touch. Flip and cook for a further minute, to cook the other side.
  • Transfer the omelet to a plate and repeat with the remaining mixture.
  • In a separate small skillet, heat some oil over medium heat. Add the onion and mushrooms and cook for 3 minutes until the onion is translucent. Stir in the spinach and cook for a further couple of minutes, until the spinach has wilted.
  • Divide the spinach, onion, and mushroom topping over the two omelets and serve hot.
Keyword mushroom omelete, tofu omelete, Tofu, Spinach, and Mushroom Omelet