Mushroom kimchi omelet from Hot for Food All Day: Easy Recipes to Level Up Your Vegan Meals (page 18) by Lauren Toyota

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Notes about this recipe

  • sherri_xcf6n4 on April 11, 2026

    This was surprisingly crazy good!! Doubled the recipe, could use more mushrooms. Slow if making with one pan.

  • ravenbrockman on December 13, 2025

    Used firm tofu. So delicious and so versatile!

  • LFL on August 03, 2022

    4.5 stars. We didn’t use leftover scramble, just firm tofu. It was still delicious! The combination of kimchi, melted cheese and airy omelet was very satisfying. My husband added some sautéed red pepper and zucchini to the mushrooms and onion and that was extra good. The portion sizes are large; I feel there’s enough for three people. Couple caveats—I wouldn’t advise using almond milk as we did, the almond flavor was a little odd in there. Soy, cashew or maybe rice milk would be better here (maybe not coconut milk). Wildbrine kimchi was very good in here, don’t stint on it! The browned edges of the omelet were extra good so I recommend browning at least a little. Otherwise I highly recommend this recipe. It’s very satisfying comfort food, and I like that the batter can be stored in the refrigerator for three days. Would definitely make again.

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