Vegan Cheese and Mushroom Omelette
Jump to RecipeWhether you’re looking for an easy brunch, a speedy lunch, or a light evening meal, this vegan cheese and mushroom omelette is a fantastic option.
Made with silken tofu, nutritional yeast, flour, and cornflour, it creates a surprisingly convincing omelette-style batter that cooks into a soft, tender texture. Filled with smoky mushrooms, juicy tomatoes, and plenty of grated vegan cheddar, it’s packed with flavour from the first bite to the last.
Tofu is one of the most versatile plant-based ingredients around, and it’s a great source of protein. The mushroom filling is what really elevates this dish. The mushrooms are tossed with soy sauce, olive oil, and optional liquid smoke before being roasted until golden and crisp, creating an intensely savoury flavour that pairs beautifully with the creamy cheese and soft omelette. The tomatoes add freshness and a slight sweetness that helps balance the richness of the filling.
Finished with fresh chives and spring onions, it looks as good as it tastes…
Vegan Cheese and Mushroom Omelette
We think that if ‘luncheon’ is the formal word for ‘lunch’, then ‘bruncheon’ should be the formal word for ‘brunch’. Now that we’ve got that out of the way, we think you should make this recipe for bruncheon as soon as you can!
2
servings15
minutes20
minutesIngredients
100 g button mushrooms
1 tbsp light soy sauce
5 drops of liquid smoke (optional)
1 tbsp olive oil
- For the Omelettes
1x 300g pack silken tofu
2 tbsp cornflour
4 tbsp plain flour
4 tbsp nooch (nutritional yeast)
Pinch of turmeric, optional
8 cherry tomatoes
2 tbsp plant-based butter (for cooking)
100 g grated plant-based cheddar
Sea salt and black pepper
- To Serve
Handful of chives
2 spring onions
Directions
- Preheat oven to 200°C.
- Cook the mushrooms
- Thinly slice the mushrooms and spoon into a mixing bowl.
- Add the soy sauce, liquid smoke (if using) and olive oil.
- Mix well to ensure all of the mushrooms are coated in the liquid.
- Spread out on a baking tray and bake in the oven for 7-8 minutes until golden and crisp.
- Once cooked, remove from the oven and set aside until needed.
- Make the omelette mixture
- Drain the tofu and place it in a powerful blender along with the cornflour, plain flour, nooch and turmeric (if using).
- Blend until a smooth batter forms.
- Season with salt and pepper.
- Cut the tomatoes into small pieces.
- Prepare the ingredients to serve
- Thinly slice the chives and trim and slice the spring onions.
- Cook the omelettes
- Heat 1 tablespoon of the butter in a frying pan over a medium heat.
- Once melted, add half of the tofu mixture and spread it out in the pan.
- Cook for 1-2 minutes, until slightly setting, then scatter over half of the mushrooms, chopped tomatoes, and grated cheese.
- Cook for 3 more minutes, until the mixture has set, then flip one side over the other to create a half-moon shape.
- Slide onto a plate and repeat this process to make the second omelette.
- Time to serve
- Scatter the omelettes with the chives and spring onions before serving.
This recipe was extracted with permission from BOSH! Meat: Over 100 Outrageously Tasty Recipes by Henry Firth and Ian Theasby (HQ, HarperCollins).
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