Vegan Omelet

by dwightmartino on August 30, 2010

Makes 4-6 servings


  • 1 pound tofu (firm or soft)
  • 1 small red or yellow bell pepper, diced
  • 3 stalks green onions, or 1 medium yellow onion diced
  • Fresh sliced mushrooms
  • 1 small tomato, diced
  • Soy cheddar cheese, shredded (optional)
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon turmeric
  • 1 teaspoon Braggs  Liquid Aminos
  • 1 teaspoon nutritional yeast
  • ½ cup water
  • 1 tablespoon olive oil


  1. Add olive oil and yellow onion to skillet over medium temperature until onion turns translucent, about 5 minutes. If using green onions avoid this step and add green onions to tofu with peppers and mushrooms.
  2. Crumble tofu in skillet.
  3. Add peppers, mushrooms and tomato to tofu in skillet.
  4. Add water and lemon pepper seasoning.
  5. Cover with medium high heat for 10 minutes (this is what gives it the rich texture).
  6. Stir and add Braggs and nutritional yeast and turmeric (for color).
  7. Stir again and add grated soy cheese.
  8. Turn off heat, cover for two minutes or until cheese melts and enjoy!

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