01
Thinly slice the mushrooms and spoon into a mixing bowl. Add the soy sauce, liquid smoke (if using) and olive oil. Mix well to ensure all of the mushrooms are coated in the liquid. Spread out on a baking tray and bake in the oven for 7-8minutes until golden and crisp. Once cooked, remove from the oven and set aside until needed.
02
Drain the tofu and place it in a powerful blender along with the cornflour, plain flour, nooch and turmeric (if using). Blend until a smooth batter forms. Season with salt and pepper. Cut the tomatoes into small pieces
03
Thinly slice the chives and trim and slice the spring onions.
04
Heat 1 tablespoon of the butter in a frying pan over a medium heat. Once melted, add half of the tofu mixture and spread it out in the pan. Cook for 1-2minutes, until slightly setting, then scatter over half of the mushrooms, chopped tomatoes, and grated cheese. Cook for 3 more minutes, until the mixture has set, then flip one side over the other to create a half-moon shape. Slide onto a plate and repeat this process to make the second omelette.
05
Scatter the omelettes with the chives and spring onions before serving.
