Not an exact replica of an egg omelet, but delicious nonetheless. Chickpea flour gives the tofu fluffiness and an egglike taste. Nutritional yeast adds color as well as delectable savory flavor. Turmeric goes the rest of the way for that sunshine yellow hue. And then...black salt. This Indian salt, also called kala namak, has a sulfuric taste that is reminiscent of egg yolks. I like to add some to the omelet batter and also sprinkle it on at the end for an even stronger taste.
2 cloves garlic (optional)
1 pound silken tofu, lightly drained (not the vacuum-packed kind) or 1 pound soft tofu; Nasoya brand is recommended
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon fine black salt
, plus extra for sprinkling (optional) or 3/4 teaspoon sea salt
1/2 cup chickpea flour
1 tablespoon arrowroot
or 1 tablespoon cornstarch
Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Purée until smooth. Add the chickpea flour and arrowroot and purée again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
Preheat a large, heavy-bottomed, nonstick skillet over medium-high heat. Well-seasoned cast iron works great, or use a regular nonstick skillet. Lightly grease the pan with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we're going for.) Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don't use an 8-inch omelet pan or anything like that. Here you'll need at least 12 inches.
In 1/2-cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles. (It's okay if it isn't a perfect circle.) Be gentle -- if there are any rips or holes, that is fine, just gently fill them in as you spread the batter.
Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a matte yellow when it's ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a plate covered with tinfoil as you make the remaining omelets.
Fill omelet with the filling of your choice, then fold it. Once the omelet has been filled, sprinkle with a little extra black salt, since some if its flavor disappears when cooked.
If you are averse to the taste of eggs, you may skip using black salt and just use 3/4 teaspoon of regular sea salt in the omelet.