Vegan Tofu Omelette - SK Khazana

Vegetarian omelettes made with gram flour, vegetables and peanut butter - yummy This is a Sanjeev Kapoor exclusive recipe.

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Vegan Tofu Omelette - SK Khazana

Main Ingredients Tofu, Onion
Cuisine Fusion
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Vegan Tofu Omelette - SK Khazana

  • 150 grams Tofu crumbled
  • 1 small Onion
  • 1 medium Tomato
  • 1/4 small Green capsicum
  • 1/4 small Yellow capsicum
  • 1 Green chilli
  • 1-2 Button mushrooms
  • 5-6 Fresh coriander sprigs
  • 1 cup Gram flour (besan)
  • 1 tablespoon Nutritional yeast
  • 1 teaspoon Turmeric powder
  • to taste Rock salt (sendha namak)
  • 1 1/2 cups Coconut milk
  • for greasing Peanut butter creamy
  • to serve Tomato ketchup


  1. Finely chop onion, tomato, green capsicum, yellow capsicum and green chilli. Slice the button mushrooms. Finely chop coriander sprigs. .
  2. Put gram flour in a blender jar, add nutritional yeast, turmeric powder, rock salt, coconut milk and tofu and blend till smooth. Transfer the batter into a bowl.
  3. Heat an iron tawa, tie up some peanut butter in a muslin cloth to make a potli and rub on top of the hot tawa.
  4. Add a portion of the batter and spread it slightly to form a disc. Place some chopped vegetables lengthwise in the centre of the disc and press it gently. Cover and cook on medium heat till the underside turns golden brown. Fold in half and transfer on to a serving plate. Similarly make more omelettes.
  5. Serve hot with tomato ketchup.