In a large mixing bowl, combine the tofu, gluten-free oats, nutritional yeast, curry powder, turmeric, cumin, chickpea flour, plant based milk, apple cider vinegar, lemon juice, and the flax egg. Stir together really well.
Add the kale and red onion. Season with salt, and stir together once more.
Divide the batter evenly on a muffin tray or between muffin cases. Bake in the oven for 12-15 minutes, until crispy on the outside.
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.