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Add a teaspoon of oil to a pan. Once the pan is heated, add onion and saute until translucent. Add mushrooms next, cooking for another 2-3 minutes.
Stir in spinach and cook until wilted. Set aside for later use.
In a blender, place in all ingredients and blend until smooth. Depending on the water content of your tofu, you might need to add some water. The batter will be slightly thinner than pancake batter.
Heat up ½ a tablespoon or so of oil in a non-stick pan over medium heat. Once pan is heated, pour in half the amount of batter and swirl the pan to encourage the batter to spread out.
Cook, covered for 4-6 minutes until the omelette is thoroughly cooked without the presence of wet spots.
Add sauteed veggies, vegan cheese, and other fillings of choice to one-half of the omelette. Gently lift one side of the omelette, and fold it over the filling.
Gently press down the omelette and let it cook for another minute.
Carefully transfer it to a plate, serve and enjoy!