Step 1

Heat Olive Oil (1 tablespoon) over medium-high heat, add Shallot (1), and cook until translucent and fragrant, 3-5 minutes.

Step 2

Add the shallots to a food processor along with Ground Black Pepper (to taste), Ground Turmeric (1/2 teaspoon), Soy Milk (1/4 cup), Olive Oil (1 tablespoon), Salt (to taste), Nutritional Yeast (3 tablespoon), and Garlic Powder (2 teaspoon). As you're blending, add about a tablespoon at a time of Tofu (1 package) to help the mixture blend. Puree until you have a smooth paste. Scrape down the sides as needed.

Step 3

Add the Corn Starch (1 tablespoon) and Vegetable Bouillon Cube (1/2 teaspoon) and slowly add the Rice Flour (3 tablespoon) and puree again for about 30 seconds, add Fine Ground Kala Namak Salt (1 teaspoon) and Ground Black Pepper (1/4 teaspoon) and more soy milk if needed, blend again until combined and thick, scraping down the sides. The batter should resemble a pancake batter. Set aside.

Step 4

Heat Shallot (in a nonstick skillet, sauté Cremini Mushroom (4 cup), Garlic (2 clove), and Vegan Butter (1 tablespoon) until the mushrooms are browned. Add Fresh Baby Spinach (2 cup) and cook until wilted. Remove from the pan and set aside.

Step 5

In a large non-stick skillet over medium heat. Add Vegan Butter (1 tablespoon) and coat the pan. Add half of the tofu batter, and spread it gently with a spatula to cover the bottom of the skillet completely. Cover, and cook the omelet for 5-8 minutes, or until the top seems dry.

Step 6

Gently loosen the omelet from the bottom of the pan with a spatula and carefully flip and cook it for another 2 minutes

Step 7

Loosen the omelet again and transfer it onto a serving plate. Add toppings like Vegan Cheese (1/2 cup), Fresh Chives (to taste) and the spinach mixture to one side of the omelet. Gently with your spatula, fold over the other side of the omelet. Repeat with remaining batter and fillings.