Also I think cooking the toppings before putting them on the omelette as they are not on the heat long enough to cook, just to heat through mildly.
6 ounces (1/2 package) extra-firm tofu - pressed
1/3 cup soy milk
1 Tablespoon brown rice flour
1 Tablespoon cornstarch
1/8 teaspoon turmeric
1/2 teaspoon black salt
1/4 tsp seasoning, if desired.
Place all ingredients in a blender or food processor and pulse until smooth.
Tilt container to see if batter will slowly flow.
Place an 8-inch non-stick frying pan over low-medium heat.
Add about 1 Tablespoon of olive oil and swirl pan to coat (or spray generously with cooking spray).
Pour the "egg" batter into the pan. Spread the batter gently to completely coat the bottom.
This is a great time to prepare any omelet fillings (I used green onion, baby spinach, tomato and mushroom).
Cover and cook omelet 6 to 8 minutes until the top appears dry.
If the omelet doesn't move freely when shaking the pan, gently work a spatula underneath so it loosens from the pan.
Add toppings to the half of the omelet farthest away from the pan's handle.
To plate and flip, begin to slide the omelet onto a serving plate. When half of the omelet is on the plate, tilt the pan over so the omelet folds in half.