Combine tofu, milk, yeast, cornflour, tahini, turmeric and salt. Blend well till smooth.
Preheat a non-stick frying pan over medium high heat. Coat it with oil (not too much), and spoon 1/4 of the omelette mixture in the centre. Immediately reduce the heat to medium-low.
Moving quickly, spread the omelette mixture with a spatula or spoon to the edges of the pan. Cover and cook for about 3 minutes, or until the edges are firm.
Place desired filling in one half of the omelette and fold over. Continue to cook for another minute or so. The bottom should be nicely browned. Remove from pan and repeat with remaining omelette mixture.