Instructions

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the diced onion and bell peppers to the skillet and sauté for 2-3 minutes until they start to soften.
3. Add the crumbled tofu, turmeric, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally. This is where the tofu takes on a delightful golden hue from the turmeric.
4. Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for an additional 2 minutes until the spinach wilts. The tomatoes will start releasing their sweet juices, adding another layer of flavor to the omelette.
5. Remove the skillet from heat and let the mixture cool slightly.
6. In a separate bowl, beat the eggs with a pinch of salt and pepper.
7. Pour the beaten eggs over the tofu and vegetable mixture in the skillet, ensuring an even distribution.
8. Return the skillet to medium heat and cook for 3-4 minutes until the omelette is set. Avoid stirring the omelette to maintain its structure.
9. Carefully flip the omelette using a spatula and cook for an additional 2-3 minutes on the other side. This gives the omelette a beautiful, slightly crisp exterior.
10. Slide the omelette onto a plate, slice, and serve hot. For a delicious variation, top with a dollop of your favorite salsa or avocado slices for added creaminess.