Start by pressing the extra-firm tofu to remove excess moisture. In a blender, combine the tofu, soy milk, rapeseed oil, rice starch, potato starch, optional turmeric, and fine sea salt. Blend until smooth with a slightly grainy texture.

Preheat a medium frying pan over medium heat and add 1 teaspoon of vegan butter. Once melted, pour in half of the tofu mixture, spreading it evenly. Cover and cook for 3-5 minutes until edges set.

After the first side is set, sprinkle with kala namak, add half of the vegan cheese, and a handful of spinach on one half. Fold the omelette in half and let it sit for another minute.

Reduce heat slightly and cover again, cooking for an additional minute until spinach wilts and cheese melts. Slide onto a plate.

Repeat for the second omelette using remaining mixture and fillings.