Kitchen Sink Tofu Omelette

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Course Main Dish, Side
Servings 2


  • 1 15- ounce block extra firm tofu pressed if you have the time
  • 1 tablespoon tamari
  • 1/2 teaspoon turmeric
  • 1 teaspoon Dijon mustard
  • 2-3 tablespoons nutritional yeast to taste
  • Veggies galore!! whatever you like
  • couple of handfuls of spinach


  • Heat the olive oil in a large skillet (preferably nonstick). Add veggies and cook for 3-5 minutes, stirring frequently, or until tender. Crumble the tofu into the skillet; you can make it either very crumbly or leave some chunks.
  • Cook the tofu for about 2 minutes, until it is warmed through and there's very little liquid in the pan.
  • Whisk together the tamari, turmeric, and mustard. Add to the scramble and mix well. Add the nutritional yeast and mix again. Finally, add a couple of handfuls of baby spinach. Cook for another 2-3 minutes, or until the spinach is wilted and tender and mixed into the scramble. 

  • Serve with a side salad


***For an extra treat, slice up a quarter of an avocado and lay the strips on one half of the omelette prior to folding. Top with a tablespoon of salsa and a squirt of hot sauce.
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