Blot excess water from Tofu by patting between paper towels. Cut into ½-inch cubes.

In a 8-inch non-stick skillet, heat vegetable oil. Sauté onion and green peppers till softened, then season with salt and pepper.

Melt butter into the vegetables, then pour the beaten eggs evenly over the mixture. Cook the eggs and vegetables together until eggs are set but still slightly wet.

Place Tofu and cheese over one-half of the egg mixture. Fold the other half over the filling to form an omelet. Turn out onto a warm plate.

Garnish with salsa and serve hot or warm.