In a blender container, place drained and crumbled tofu, flour, milk (any plant milk can be used), nutritional yeast, and baking powder. Season with salt, pepper, and curry. Blend into a smooth and thick mass.

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

Evenly spread the onion on the pan and transfer the prepared tofu mixture. Level the top and initially fry uncovered on medium heat. After about 2-3 minutes, when the mixture starts to set at the edges, reduce the heat and cover with a lid. Fry covered on very low heat until the mixture is completely set, about 15 minutes. During this time, prepare the remaining ingredients.

Wash, dry, and tear the lettuce. Wash, dry, and halve the tomatoes. Wash, dry, and cut the bell pepper into strips (remove inedible parts).

When the omelette is ready, transfer it to a plate and serve with the vegetables.