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Vegan Chinese-Style Omelette

Fluffy, wholesome and incredibly delectable.

For this Chinese style omelette I simply altered my vegan omelette recipe; this one is loaded with veggies, zingy ginger, savoury soy and served with my Sesame soy dipping sauce.

High in protein, fiber and antioxidants, this omelette's got everything you need for a nutritious and delicious breakfast.

What's even better, is that you can enjoy this omelette anytime of the day. Best served at dinner time with an ice-cold beer.

See below for the recipe and step-by-step cooking video.

For The Omelette

  • 1 Pack Extra Firm Silken Tofu

  • 1/2 Cup Oat Flour (grounded whole oats)

  • 3 Tbl Oat Milk, or any other non-dairy milk

  • 1 Tbl Corn Starch

  • 1 Tbl Nutritional Yeast

  • 1 tsp Baking Powder

  • 1 tsp Onion Powder

  • 1/2 tsp Turmeric Powder

  • 1 tsp Black Salt (kala namak), optional- it's a salt that's high in sulfur, which gives it an "eggy" taste.

  • 1 tsp Soy Sauce

  • 1 tsp Grated Ginger

  • 1/2 tsp Salt (adjust to taste)

  • 1-2 tsp Sesame Oil

For The Veggie Toppings

  • 1 Sweet Pepper, julienned

  • Half Small Onion, thinly sliced

  • 1 Tomato, julienned

  • Small handful of frozen Peas and carrots

  • 1 tsp Sesame oil

  • Chive, chopped (for serving)


  1. Drain the tofu and add to a food processor or blender with all of the other ingredients (except the Sesame oil). Blend until smooth and creamy.

  2. Heat a large non-stick pan on medium heat. Then coat pan with 1-2 tsp Sesame oil.

  3. Add the Omelette mixture to the heated pan. Use the back of a spoon to evenly spread the batter into a large circle (using the same concept as making pancakes).

  4. Then evenly top with veggies, gently press the veggies into the omelette using a spatula. Drizzle with a 1 tsp Sesame oil.

  5. Cook until golden brown then flip and cook for a minute or two until the omelette can be easily removed. (not as long as the first side). Note: due to the size of the omelette, if you find difficulty flipping, simply slide onto a plate then flip over back onto the pan.

  6. Remove from the pan and serve veggie side up with a garnish of fresh chive. Slice and serve with my Sesame soy dipping sauce.

For The Sesame- Soy Dipping Sauce


  • 5- 6 Pimentos, finely chopped

  • 4- 5 Garlic Cloves, minced or finely diced

  • 2 Inches Ginger Root, grated

  • 2 Tbl Rice Wine Vinegar (unseasoned and unflavored)

  • 1/4 Cup Agave

  • 2 Tbl Sesame Oil (unseasoned)

  • 1 1/2 Cup Soy Sauce (I used light Soy Sauce from

  • 1/4 Cup Chadon Beni, finely chopped (or substitute for fresh chive or cilantro)


  1. Add all of the ingredients to a mixing bowl and stir or whisk until well combined.

  2. Serve alongside omelette.

Tasty Tip: This sauce is so delicious you can use it for flavoring a variety of asian dishes.

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