Instructions

• Place the silken tofu, garlic, nutritional yeast, 2 tablespoons of olive oil and turmeric into a food processor, season with salt and pepper and blitz until smooth.
• Add in the flour and cornstarch and blitz again, until well combined.
• Heat ½ tablespoon of the remaining olive oil in a large non-stick pan over medium-high heat. Add ½ cup of the batter into the pan and spread it out with a rubber spatula. Cook the omelet for 3-5 minutes, until the top of the omelet is dry. Gently flip the omelet over and cook for a further 1-2 minutes and remove from the pan. Repeat this process with the remaining batter to make a total of 4 omelets.
• In the meantime, heat up the ranchero bean filling. Place each omelet onto a plate, divide the beans equally over each omelet, fold over and top with the sliced avocado. Season to taste with salt and pepper and serve immediately.