Press tofu and wrap the block in paper towel or dish towels and press between two flat surfaces with heavy objects on top for about 30 minutes. Once pressed, remove the dish/paper towels, and cut into cubes.

In a small bowl, whisk together tumeric, nutritional yeast, water, and soy sauce until combined.

In a large skillet over medium heat, saute onions in coconut oil until translucent and lightly browned. Add cubed tofu and pour tamari/tumeric mixture over. Use a wooden spoon to mix, gently scrambling the tofu to crumble them yet keep bigger chunks (or if you like it extra scramble-y, do as you will). Stir and cook until the tofu is coated and yellowed and starts to brown a bit.

Add in the dill in the final few minutes of cooking, stirring to incorporate. Serve fresh in a wrap as a breakfast burrito, on a sandwich, or along side tempeh bacon, hash-browns, and some toast for a traditional breakfast platter. It tastes extra good with sriracha ;)