Instructions

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