Preheat an oven to 200 degrees C/ 180 degrees F. Place the firm tofu into a large mixing bowl and use your hands to crumble it up into fine pieces.
Into the same bowl, add the chickpea flour, oats, baking powder, turmeric, dried basil, cumin and nutritional yeast. Stir well to combine.
Stir in the almond milk, flax egg, apple cider vinegar, lemon juice, red onion and kale. Season with salt to taste.
Grease a muffin tray with oil or cooking spray. Divide the batter evenly between the cups, making sure not to overfill them. Bake for 17-20 minutes, until they come out of the tray with ease, but still have some softness on the inside.
Serve immediately or store in the fridge for up to 5 days.
* I don't usually add salt to mine because I like having them with ketchup, which is salty in itself, but you can add some to yours for extra flavour, particularly if you intend on having them plain.