Press the tofu. Wrap the tofu in a clean towel and place something heavy on top for 10–15 minutes. This removes excess water so it crisps and absorbs flavor. If you’re short on time, squeeze it gently over the sink and pat dry.

Prep the flavor base. In a small bowl, stir together turmeric, nutritional yeast, soy sauce, and a few tablespoons of non-dairy milk. If using, whisk in the cornstarch or chickpea flour until smooth. Set aside.

Sauté aromatics. Heat oil in a large nonstick or cast-iron skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.

Crumble the tofu. Break the tofu into bite-size chunks with your hands or a fork. Aim for a mix of small crumbles and larger pieces for better texture.

Cook the tofu. Add tofu to the skillet. Let it sit undisturbed for 1–2 minutes to lightly brown, then stir. Cook 5–7 minutes total, until edges start to crisp. Season with salt and pepper.

Add the sauce. Pour the turmeric-yeast mixture over the tofu, stirring to coat. Cook 1–2 minutes, allowing it to thicken and cling to the tofu. If it looks dry, add 1 tablespoon more milk.

Add veggies. Fold in quick-cooking veggies like spinach or cherry tomatoes for the last 1–2 minutes. For peppers or mushrooms, sauté them with the onion in step 3 so they soften fully.

Taste and adjust. Finish with a squeeze of lemon, extra black pepper, or a dash of smoked paprika. Add hot sauce or salsa if you like heat. The flavors should be bright, savory, and a little creamy.

Serve. Plate with whole-grain toast, roasted potatoes, or a tortilla. For more protein, top with black beans or a sprinkle of hemp seeds.