Step 1

Whisk all the dry ingredients together in a bowl.

Step 2

Mash tofu with the back of a spoon or fork until mushy.

Step 3

Add mashed tofu to the dry ingredients along with the water. Mix until well combined.

Step 4

Stir in sliced onions, red chili and spring onions. Set aside.

Step 5

Pour aquafaba in a bowl and add a pinch of cream of tartar. Using a hand mixer, whip to soft peaks.

Step 6

Gently fold the whipped aquafaba into the bowl with the tofu mix.

Step 7

Add cooking oil on a preheated non stick or cast iron pan. Pour the mix in gently and cook on a medium low heat. Do not move the omelette until the bottom has set and turned a golden brown. About 4-5 minutes.

Step 8

Carefully flip the omelette and cook on the other side for 3-4 minutes until golden.

Step 9

Sprinkle some kala namak (Indian black salt) over top and serve immediately.