Vegan Filled Omelette

12.3 oz firm silken tofu package
2 tbsp soy milk
2 tbsp nutritional yeast
2 tbsp cornstarch
1/4 tsp onion powder
1/4 tsp turmeric
1/2 tsp salt
1/8 tsp smoked paprika
1/8 tsp kala namak (black salt)
oil for brushing
filling

Blend together all ingredients except oil and filling until smooth.
Brush a skillet with oil and heat on medium-high until very hot. Pour the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling ingredients over the batter, and reduce the heat to medium-low.
Cover and cook for about 3-5 minutes, checking often to see if it’s done. When the edges have dried out and the middle is no longer liquidy, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color and browned in spots. When it’s ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.
Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot. Makes 2 omelettes.

Altered from http://blog.fatfreevegan.com/2007/09/vegan-omelette-for-one.html