Bring a medium pot of water to a boil. Once boiling, add in the broccoli noodles and cook for 2-3 minutes or until broccoli noodles are al dente.

While the broccoli cooks, place the tofu on a plate lined with paper towels. Using a fork, smash the tofu until it crumbles. Blot the top with paper towels to remove as much excess moisture as possible. Set aside.

Heat a large skillet over medium heat and add in the olive oil. Once oil heats, add in the onion, garlic and peppers. Cook for 3-5 minutes or until vegetables soften. Add in the cumin, stir for 1 minute and then add in the tofu, broccoli noodles, turmeric and nutritional yeast flakes. Season with salt and pepper and cook for 2-3 minutes or until the tofu is heated through.

Serve warm.