Fry the onion, mushrooms, peppers and tofu over a medium heat in 1tbsp of oil for 5mins.

Separately, whisk the flour, baking powder, bouillon powder, milk, vinegar, mustard, soy sauce, 2tbsp of oil and salt & pepper in a large jug and whisk thoroughly.

Fold in the soyanaise into the milk mix the pour the mix over the veg in the pan.

Cook gently for 3-4 minutes with the top covered.

Slide the omelet onto a plate then oil the pan.

Return the omelet to the pan, topside down, and cook until brown.

Serve half per person and with a crisp green salad.