Vegan Omelette with Silken Tofu and Fines Herbes

Combine the silken tofu, nutritional yeast, cornstarch, olive oil, kala namak, sea salt, turmeric, white pepper, garlic powder, soy milk, and Dijon mustard in a blender. Blend on high for 60 seconds until completely smooth and no lumps remain.

Transfer the batter to a bowl and fold in the chives, parsley, tarragon, and chervil, reserving a small pinch of each herb for garnishing.

Set a 20 cm non-stick skillet over medium heat and add a thin film of olive oil. When the oil shimmers and a drop of batter sizzles immediately on contact, ladle in one quarter of the batter (approximately 180 ml) and tilt the pan to spread it into an even round roughly 5 mm thick.

Cook undisturbed for 4-5 minutes until the edges are visibly set and the surface has lost its wet sheen and appears mostly matte.

Carefully slide a thin spatula fully under the omelette and fold it in half. Cook for a further 1-2 minutes until the outside is lightly golden and the centre feels just firm — not dry — when pressed gently.

Slide the omelette onto a warm plate and repeat with the remaining batter, wiping the pan and re-oiling between each omelette.

Garnish each omelette with the reserved fresh herbs and serve immediately.