Place tofu on paper towels to remove as much moisture as possible.
Combine the tofu in a blender with the starch, nutritional yeast, Buttery Spread, onion powder, kala namak, paprika and turmeric. Blend until thoroughly combined and smooth, omelet mixture should be thick.
Grease a fry pan over medium heat with more Buttery Spread.
When Buttery Spread is hot, scrape half of the omelet mixture into the middle of the sauté pan. Using a flexible spatula, carefully pull out towards the sides of the pan starting from the center. Spread the mixture as evenly, but not too thin, as possible.
Cover and allow omelet to cook for 2 minutes or until the bottom starts to brown then flip the omelet over and cook uncovered for another minute and remove from pan.
Add more Buttery Spread to pan and cook remaining omelet mixture in the same manner.
Serve hot with breakfast potatoes and Toast.
Unused omelet batter can be stored in an air tight container and kept in the refrigerator for later use.
To make a vegan cheese omelet, cover omelet mixture after it has been spread out and cook until the center is no longer sticky to the touch, add Cheeze, fold omelet in half and replace the cover. Turn off the heat and allow cheeze to melt.
Make small medallions to create yummy breakfast sandwiches.