Cheese & Tomato Omelette

Difficulty: Medium

Serves 1

“It looks just like a real omelette…OH it tastes just like a real omelette too!” That’s what my mum said as she took a bite of the Cheese & Tomato Omelette I whipped up this morning. I had a reader ask recently if I could come up with an omelette recipe and she would love me forever, I hope this does the trick. You can make so many variations on this theme, the egg-free possibilities are endless!


  • 150 grams silken tofu
  • 1/4 cup soy milk
  • 2 tablespoons plain flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon mixed herbs
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small tomato, diced
  • 1/4 red onion, finely chopped
  • 1/3 cup grated Cheezly (I used the White Cheddar and Mozzarella varieties)
  • Fresh basil


  1. In a bowl, mix tofu vigorously with a fork until smooth.
  2. Add the soy milk and mix before adding the flour.
  3. Throw in the onion powder, garlic powder, nutritional yeast, mixed herbs, salt and pepper.
  4. Grease a frypan with olive oil spray.
  5. Pour in the tofu mixture, swirling the frypan with the handle to cover the entire base of the pan.
  6. Cook on high heat for about 1 minute before adding the remaining ingredients to one half of the omelette.
  7. Allow the omelette to continue to cook until it begins to bubble and the edges begin to brown.
  8. Now the tricky part. Try your very best to fold the empty half over the filled half of the omelette. If it breaks a little, don’t fret, this will be concealed later.
  9. Allow to cook for another few minutes before placing a plate on top of the frypan. Place one hand on the plate and keep one hand on the frypan handle. Then flip, so that the frypan is now on top.
  10. Remove the frypan and you should have a delicious golden omelette!
  11. Serve hot with toast.


  • Anne K

    This looks unbelievable