Begin by draining and pressing the extra-firm tofu for 15-20 minutes to remove excess moisture. In a blender, combine the pressed tofu with soy milk, rapeseed oil, rice flour, potato starch, turmeric, and kala namak. Blend until the mixture is smooth but retains a slight graininess.

Heat a medium frying pan over medium heat and melt 1 teaspoon of vegan butter to prevent sticking. Ensure the pan is hot but not smoking, coating the entire surface as it melts.

Pour half of the blended tofu mixture into the pan, spreading it evenly to form a round omelette shape. Cover the pan with a lid and allow it to cook for about 3-4 minutes.

Once the top of the omelette is firm and small bubbles appear, sprinkle a pinch of kala namak for extra flavor, and add your chosen fillings to one half of the omelette. Gently fold the other half over, lower the heat, and cook for an additional minute.

Carefully slide the Vegan Tofu Omelette onto a plate and garnish with chopped chives and a sprinkle of pepper. Repeat the cooking process for the remaining mixture to create a second omelette.