If you’ve turned vegan and are missing the omelette, try this! Scrambling tofu combined with soya milk creates a fluffy, creamy texture. Load with fillings and enjoy for breakfast, lunch or dinner!


Serves 1
Prep time: 5-10 mins
Cook time: 35 mins


For the batter

170g of firm silken tofu

1 tbsp of nutritional yeast

1 tbsp of soya milk

1tsp of paprika



Black pepper

For the filling

2 HECK Vegan Breakfast Sausage, sliced

2 Charlotte potatoes

40g of spinach

5 vine tomatoes

4 button mushrooms

1 tsp of chives


  • Chop the potatoes into quarters and boil in a small pan for 20 minutes.
  • Put a drop of oil in a frying pan and place on a medium to high heat. Add your sausages to the pan. Fry for about 10-15 minutes, remembering to turn occasionally so they are golden.
  • Whilst the sausages & potatoes are cooking, blend the batter ingredients in a food processor until smooth.
  • Remove sausages from the pan and over on a chopping board, slice with either a knife or a pair of scissors.
  • Cut your tomatoes & mushrooms down the middle. Roughly chop the chives.
  • Remove and drain the potatoes.
  • On the chopping board, dice the potatoes into about 2cm chunks.
  • Put another pan on the hob with a dash of oil and wait until its hot before pouring in the batter. If you tilt the pan in circular motions this will spread the batter evenly. Sprinkle the filling ingredients over the batter. Cook for 3-5 minutes so the batter is no longer looking like liquid.
  • Using a spatula, loosen the edges of the omelette. Fold the omelette in half and cook for a further 2-3 minutes.
  • Remove from the heat and carefully slide onto a serving plate.
  • If you want to make more than one omelette, repeat this process in a clean, hot pan.
  • Enjoy!

Shop the Recipe

Nutritional Info

Serving Size: 535g

Amount Per Serving

Calories: 326kcal

Total Fat: 14g

Saturates: 1.8g

Sugars: 12g

Salt: 0.97g

Protein: 26g

Carbs: 54g

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