Baked No-Egg French Omelette Soufflé with Kale and Onions, Gluten-Free


Perfect for the holidays, this light and fluffy omelette soufflé is a terrific addition to your list of easy one pan meals to use when you need to feed a large group of hungry house guests. It’s so versatile — use spinach instead of kale, add mushrooms or diced tempeh bacon. Sprinkle a little vegan cheese on top right before it’s ready to come out of the oven — use your imagination! I also love making this recipe whenever anyone says they could never give up eggs because they love eating omelettes and soufflés. I think you’ll be a believer, too.


1/2 brick firm tofu (6-7 ounces)
1 cup unsweetened soy milk
1/2 cup frozen corn
1/4 cup ground flax seeds
1/4 cup garbanzo bean flour
1 Tablespoon soy lecithin (optional)
1 teaspoon granulated garlic powder
1 to 2 Tablespoons water
salt and pepper to taste

Except for the water, place all ingredients in a blender and blend until smooth. The consistency should be like a heavy pancake batter. Let the batter set for 15 minutes. The batter will have thickened. Add the water, one tablespoon at a time, to return the batter to its previous, thinner consistency.


1 cup chopped raw kale
1/2 brick firm tofu, crumbled (6-7 ounces)
1 medium onion chopped (about 3/4 of a cup)
1 tablespoon of olive oil
1 teaspoon granulated garlic powder
salt and pepper to taste

Preheat the oven to 425oF

Place a large cast iron or heavy oven proof frying pan on the stove and heat the pan for about 30 seconds.
After the pan is heated, turn the burner to medium and add the olive oil and wait until it shimmers but does not smoke.
Add the onions and sauté until translucent and lightly browned.
Add the chopped kale, salt, pepper, and garlic.
Saute the mixture until soft. (about 4 minutes) Spread the ingredients evenly at the bottom of the pan.
Add the crumbled tofu evenly on top of the kale and onions — DO NOT MIX.


Pour the batter on top of the ingredients in the frying pan. Lightly move around the chunks to evenly distribute the batter, but again — DO NOT MIX.
Lower the heat to simmer and let the mixture come to a slow boil (about two to three minutes).
Once the batter is simmering slowly, place in the pre-heated oven and bake at 425oF for 10 minutes or until it starts brown slightly — you’ll also see it bubble occasionally.
Reduce the heat to 325oF and bake for another 15 to 20 minutes or until it starts to move away from the sides of the pan and turns golden brown.
Serve the baked omelette soufflé right from the pan. It makes a great center piece to any brunch served with REAL Baked Potato Pancakes and REAL Gluten-Free Toast and REAL Apricot Butter.

  7 comments for “Baked No-Egg French Omelette Soufflé with Kale and Onions, Gluten-Free

  1. This is fantastic! Thank you for the recipe. Made it for a bunch of omnivores today and it was a big hit!

  2. Hi Caryn, this no-egg french omelette souffle looks absolutely delicious! I would love to make this however I no longer eat soy or tofu is there something else I can use in place of the tofu and soy lecithin and get the same delicious results? Thanks in advance.

  3. Looks great Caryn and I’d love to try it, but I don’t have a cast iron pan.
    How would you make it without the cast iron pan?
    What does the lecithin do and is there a substitute for it?

    • You can use any oven-proof fry pan, anything that can go from the stove to the oven is fine. Eggs have lecithin. Soy lecithin gives the dish a richer, egg-like flavor and a yellow yoke-like color. But you can also leave it out and it will be fine.

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