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Vegan Shepherd's Omelet

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“Very Yummy!This actually uses blended tofu that is baked in a pie pan to give an omelet shape. It looks more like an omelet as it browns. I am a vegan for ethical choices, but I always LOVED eggs, so this helps satisfy cravings. It is from "High Road To Health" by Linsay Wagner & Ariane Spade.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Drain tofu (I quickly squeeze a little excess water out before throwing it in the blender).
  3. Place tofu, soy milk and salt in blender and blend until smooth.
  4. Stir in green onion.
  5. Lightly oil two 9-inch glass pie pans.
  6. Divide the omelet mixture between the pans, smooth out the top with a spatula and bake for about 35 minutes. Edges will brown & top will become golden.
  7. Loosen with spatula. I use the top as the outside of the omelet, the bottom is still white. It looks prettier.
  8. While omelets are baking heat one tablespoon of olive oil in large skillet.
  9. Add potatoes and sprinkle salt evenly over.
  10. Cover and cook over medium heat until potatoes are tender(you could cheat and microwave 2 minutes before putting them in the pan), about 15 minutes.
  11. If they start to stick add 2 TBS water and loosen with sharp spatula.
  12. When finished, set aside potatoes.
  13. Heat remaining olive oil in pan.
  14. Add pepper and onions and cook 5 minutes.
  15. Add garlic and tomatoes.
  16. Cover and cook over medium heat until tender, about 15 minutes.
  17. Add salt and pepper to taste, stir in potatoes, and cook together, covered, for 5 minutes.
  18. Place half of filling inside each "omelet".

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