In a blender, combine drained and crumbled tofu, flour, plant-based milk of your choice, nutritional yeast flakes, and baking powder. Season with salt, pepper, and curry. Blend until smooth and thick.

Peel and finely chop the onion. Heat the oil in a pan and then add the onion. Fry for a few minutes, stirring frequently.

Evenly spread the onion in the pan and transfer the prepared tofu mixture onto it. Level it out from the top and initially fry without a cover over medium heat. After about 2-3 minutes, when the edges of the mixture begin to set, reduce the heat and cover with a lid. Fry on very low heat until the mixture is completely set, which should take about 15 minutes.

When the omelette is ready, transfer it onto a plate.