Blend the drained and pressed extra-firm tofu, soy milk, rapeseed oil, rice flour, potato starch, turmeric, and fine sea salt in a blender for about 30 seconds until smooth yet grainy.

Heat a medium frying pan over medium heat and add a tablespoon of vegan butter or neutral oil to coat the bottom evenly.

Pour half of the blended tofu mixture into the hot pan, spreading it evenly to about ½ inch thick. Cover and cook for 3 to 4 minutes until bubbles form and edges set.

Remove the lid, sprinkle kala namak on one half, and add half the vegan cheese and fresh spinach, or other fillings. Cover and let cook for additional minute.

Fold the omelette over, cover, and cook for another minute until nicely browned and fluffy. Slide onto a plate and repeat with remaining mixture.