This is a pretty simple scramble that's great for those (like me!) who don't enjoy mushy tofu.

In a large sauté pan, cook onions in oil over medium heat until soft. Add garlic and sauté an additional minute. 

While onions are cooking, cut tofu into 1/2 inch slices and squeeze gently to drain (it doesn't have to be perfect, you just don't want it to be too wet). Crumble the tofu into the pan and cook several minutes, until tofu is heated through and starts to brown just slightly. Add tumeric and stir to coat tofu well.

Add peppers and mushrooms and cook until vegetables are almost done, probably around 5-7 minutes depending on your stove. Add nutritional yeast, paprika, salt, and pepper. Mix well, lower the heat to medium-low, and cook a few additional minutes.

I serve this on toasted brown bread with vegan margerine. On toast it really reminds me of the spirit of scrambled eggs, if not the exact flavour :)