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Blend the tofu, water, chickpea flour, miso, nutritional yeast, turmeric, fine salt and black salt until completely smooth.
Add the aquafaba and blend briefly again. The mixture should be smooth and pourable, with the consistency of a fairly thick crêpe batter.
Fold in the finely chopped flat-leaf parsley.
Heat a non-stick frying pan over medium-low heat with a little olive oil. Pour in enough batter to make a relatively thin omelette.
Cook gently until the underside is set and the surface has started to firm up, while keeping the centre slightly soft. Loosen the edges, then fold the omelette over.
Finish with a little extra kala namak and some fresh flat-leaf parsley before serving.