Begin by pressing firm tofu to remove excess moisture, wrapping it in a clean kitchen towel and placing a heavy object on top for about 30 minutes.

Crumble the pressed tofu into a bowl until it resembles scrambled eggs. Mix in turmeric powder, garlic powder, onion powder, salt, and pepper.

In a large skillet, heat 1-2 tablespoons of oil over medium heat and add your choice of chopped mixed vegetables. Sauté for about 5-7 minutes.

Add the seasoned tofu mixture to the skillet and stir gently, allowing it to warm through and develop slight browning for about 5-7 minutes.

Sprinkle shredded cheese on top of the tofu and vegetables, then cover the skillet to let it cook for an additional 1-2 minutes until the cheese melts.

Carefully fold the omelette in half using a spatula, plate it, and serve warm.