Fresh Vegetable and Oregano Tofu “Omelette”

Rise and shine!! Here is a great recipe to start your day right. This vegan omelette is packed with protein and a great way to get in your vegetables.

Serves 1




  • 1/4 block soft or firm tofu
  • 1 Tbsp. soy milk
  • 1 Tbsp. chia gel – see note below
  • 1 tsp. nutritional yeast
  • 1/2 tomato
  • 1/2 small zucchini
  • 1/4 red bell pepper
  • 1/2 C. kale, spinach, or other green of choice
  • 2 tsp. oregano
  • 2 tsp. caraway seeds

Note: To make chia gel use 1 tbsp. chia seeds and 3/4 water. Let stand for 1 hour minimum. If you do not have chia seeds , you can probably  make do without the chia gel or try putting in 1 Tbsp of ground flax in instead.


  • In food processor, place tofu, yeast, soy milk, and chia gel.
  • Blend until smooth.
  • Chop vegetables into small chunks
  • Over medium heat, place vegetables in a frying pan and cook until soft. Approx 5 mins.
  • Remove vegetables and set aside.
  • Oil your frying pan and pour tofu mixture on to it. (May have to spread out over pan with spatula if it is thick)
  • Cook until it is browned and holds together. Approx 6 minutes. Season raw side with 1 tsp. oregano and 1 tsp. caraway.
  • Flip over, as you would a pancake. Repeat cooking process and season with oregano and caraway.
  • Once cooked, top with your veggies.
  • Serve with toast, salsa, or your favourite sauce.
  • Eat up!