Chop the mushroom and peppers into bite sized pieces and finely chop the onion.
Heat some oil in a pan and add the mushrooms, pepper and onions, then crumble in half a block of tofu. Add turmeric and nutritional yeast. Add half of your garlic and onion powder.
Mix everything together and cook for a couple of minutes on low heat.
Add the rest of your turmeric, garlic powder, nutritional yeast, baking powder and vegan yogurt to the chickpea flower.
Add some water to the dry ingredients and mix and whisk altogether until it’s smooth and not lumpy.
Add a thin spread of the fried ingredients to a small pan with some oil. Pour the chickpea batter over the top until the mixture is covered. When the edges are solid, flip the omelette over and cook on the other side.
You can garnish it with whatever toppings you like – vegan cream cheese and chives works a treat.