Drain and press the tofu to remove excess moisture.
Crumble the tofu into small pieces using your hands or a fork.
Heat olive oil in a skillet over medium heat.
Add diced onion and sauté until translucent.
Stir in the bell peppers and cook for another 2-3 minutes.
Add the crumbled tofu to the skillet.
Sprinkle turmeric, salt, and pepper over the tofu mixture.
Cook for 5-7 minutes, stirring occasionally.
Add halved cherry tomatoes and nutritional yeast.
Stir well and cook for an additional 2-3 minutes until heated through.