Mini Tofu Omelets


Here’s a tasty, portable breakfast option from the new cookbook by Isa Chandra Moskowitz, “Isa Does It”.

These cute little mini-omelets have a great flavor and are super easy to prepare!

Mini Tofu Omelets

  • 2 cloves Garlic, peeled
  • 14 ounces Soft, silken tofu
  • ½ cup Water
  • 2 tbsp. Nutritional yeast flakes
  • 1 tbsp. Olive oil
  • ½ tsp. Turmeric, ground
  • 1 tsp. Salt
  • ½ cup Chickpea flour
  • 1 tbsp. Arrowroot powder


1. Preheat oven to 350 degrees. Chop the garlic in a food processor.: Add the tofu, water, nutritional yeast, olive oil, turmeric and salt. Puree until smooth.
2. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined.:
3. Make sure to scrape down the sides so that everything is well incorporated.:
4. Brush a 12-cup muffin pan lightly with oil. Pour the batter into each well until a little over halfway full.:
5. Bake for 25 minutes, or until the edges have pulled away from the sides a bit and the top is firm to the touch.:
6. For the best results, let cool for at least 10 minutes. :
Servings/Yield: Yield: 12
Source:  “Isa Does It” by Isa Chandra Moskowitz


  1. I love this cookbook! I’m gad you tried this and inspired me to give it a try as well. Michael and I used to LOVE “Scrambagels” at a local coffee house. I think you’ve just provided the solution–these omelets would fit perfectly on a bagel! Yay! The coffee house stirs green onion into their egg mixture for the sandwich, so I’m gonna so the same with these! And then maybe steamed broccoli or asparagus or….! Thanks! (Also, thanks for visiting and liking on my blog today! xo)

  2. I actually found the texture of these to be pretty off-putting, too soft and gooey. When I put them between a bagel it became a messy mush. Has anyone tried these with a firmer, non silken tofu?

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