Preheat a small sauté pan with 1 teaspoon of olive oil. Sauté the kale, mushrooms, caramelized onions, sundried tomato, arugula, and other veggies as desired. Set aside.

In a blender or processor, add the tofu, chickpea flour, garlic, and salt, blending until completely smooth. If the omelette batter is too thick, add water, a tablespoon at a time, until the batter is thick, but pourable. 

Preheat a small sauté pan with 1 teaspoon of olive oil. Add 1/3 of the omelette batter, smoothing to cover the entire pan. Cook over medium heat until the sides start to look dry, about 5-7 minutes Slide the omelette onto a plate, and flip over into the pan to cook the other side, for another 3 minutes or so. Add your sautéed veggies and vegan cheese into the center, then gently fold the omelette in half. Cook another 2-3 minutes until the filling is warmed through or melted. Repeat with remaining batter.

*Indian black salt is also called Kala Namak, and tends to look more pink than black. It is perfect for giving an egg yolk-y flavor to scrambles, quiches, and omelettes.