In a blender, combine the drained and pressed extra-firm tofu, soy milk, rapeseed oil, rice starch, potato starch, turmeric (if desired), and fine sea salt. Blend on high for about 30-45 seconds, until smooth but slightly grainy.

Place a medium frying pan over medium heat. Add a tablespoon of vegan butter and melt, swirling to coat the surface evenly.

Pour half of the blended tofu mixture into the pan, spreading evenly to create a circular shape about 1/2 inch thick.

Cover with a lid and cook for 3-4 minutes until small bubbles appear and edges look firm.

Uncover the pan, sprinkle kala namak (if using), add half of the vegan cheese and spinach on one half of the omelette.

Gently fold the omelette in half and cover, cooking for another minute to melt cheese and heat interior.

Slide the cooked omelette onto a plate, garnishing with fresh chives and pepper. Repeat with remaining mixture.