Adapted from Vegan with a Vengeance by Isa Chandra Moskowitz
Sauté onion in a large skillet over medium heat, about 3 minutes. Add garlic, turmeric and thyme and sauté another minute. Drain tofu; crumble it into the pan, add salt and about a quarter cup of water. Cook for about 10 minutes, stirring often until most of the moisture is gone. Add nutritional yeast and pesto and cook another 4-5 minutes.
This recipe is wide open to experimentation. I like to add sautéed mushrooms and serve with chopped fresh tomatoes. In place of the pesto you can achieve a curry-ish flavoring with about 2 tsp. ground cumin and 1 tsp. paprika (added with the other herbs at the beginning).
Serves 2-4, depending what else you serve with it.