Mix all of the ingredients except vegan butter in a food processor until creamy.
Heat an 8" skillet on medium heat. Add 1 teaspoon vegan butter and cook until melted, coating the entire pan.
Pour ⅓ of the batter into the skillet, spreading it out to ⅛"-¼" thick and 7 ½" wide. Use the back of a spoon to spread the batter.
Cook the tofu omelette on medium heat until cooked through. You will be able to tell it has cooked through because the color changes. (You can also flip it halfway through, but do it carefully. As long as you cook it on medium heat you shouldn't need to flip it.)
Repeat with the rest of the batter, making 2 more tofu omelettes.
Top with cooked veggies.
Video
Notes
* If you want to flip it, you can use a cutting board by putting it on top of the pan and flipping. You could also make large pancake sized omelettes for easier flipping.This vegan omelette recipe will last up to 4 days in an airtight container in the fridge.You can also freeze it for several months.