Place the extra firm tofu, soy milk, rapeseed oil, rice starch, potato starch, turmeric (if using) and fine sea salt in the cup of a blender. Blend until smooth, scraping down the sides as needed.
180 g extra firm tofu, 120 ml soy milk, 2 tablespoon coldpressed rapeseed oil, 4 tablespoon rice starch, 1.5 tablespoon potato starch, Pinch turmeric, ½ teaspoon fine sea salt
Place a medium frying pan over medium heat and add 1 teaspoon of the vegan butter. Once melted, add half of the blended omelette mix and spread into an even layer. Cover the pan with a lid to allow the omelette to cook for a few minutes.
2 teaspoon vegan butter
Once the surface of the omelette is cooked, remove the lid and sprinkle the surface with a pinch of kala namak. Top one half of the omelette with half of the vegan cheese then top with half of the spinach.
Pinch kala namak, 100 g baby spinach, 40 g vegan shredded cheese
Carefully, fold the omelette over the filling using two spatulas then return the lid to the pan. Lower the heat and cook for a further minute to allow the vegan cheese to melt and the spinach to wilt.
Carefully slide the omelette out of the pan and onto a plate. Top with the fresh chives and some freshly ground black pepper before serving. Repeat with the second half of the ingredients.
Fresh chives, Pinch ground black pepper