Preparation Steps

• Drain the tofu and press it gently for about 10-15 minutes to remove excess water.
• In a mixing bowl, crumble the drained tofu with your fingers until it resembles scrambled eggs.
• Add nutritional yeast, turmeric powder, garlic powder, onion powder, salt, and black pepper to the crumbled tofu. Stir until well combined.
• In a non-stick skillet, heat olive oil over medium heat.
• Add the chopped vegetables to the skillet and sauté for 2-3 minutes until slightly softened.
• Pour the tofu mixture into the skillet, spreading it evenly over the vegetables. Cook for about 5-7 minutes.
• Once the bottom is golden, carefully flip the omelette using a spatula. Cook for an additional 5-7 minutes until the other side is golden brown.
• If desired, sprinkle fresh herbs on top for added flavor.
• Slide the omelette onto a plate, slice, and serve hot.