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Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Lightly grease with either cooking spray or a very thin layer of oil.
In ½ cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles. Let cook for about 3 to 5 minutes before flipping.
When the omelet is ready to be flipped, the underside should be flecked with light to dark brown. Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt.