Start by pressing and draining the extra-firm tofu to remove excess moisture. Combine the pressed tofu, soy milk, rapeseed oil, rice flour, potato flour, turmeric, and kala namak in a blender until smooth yet slightly grainy.

Place a non-stick frying pan over medium heat, add a teaspoon of oil, and ensure it coats the pan evenly.

Pour half of the blended tofu mixture into the heated pan and cover, cooking for about 3-4 minutes until the top sets.

Sprinkle kala namak on the set surface, add vegan cheese and fresh spinach on one half of the omelette.

Fold the omelette in half and lower the heat, cooking for another minute to melt the cheese.

Slide the folded omelette onto a plate and garnish as desired.

Return remaining mixture to the pan and repeat the steps to create a second omelette.