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Wrap the tofu in a dish towel and place in a colander over a bowl. Press for at least 30 minutes using something heavy, like a brick.
De-seed and dice jalapeno and serrano peppers. Mince garlic. Chop cilantro.
In a small bowl, combine the jalapeno and serrano peppers with the garlic and cilantro.
Heat a large nonstick pan over medium heat.
Add the curry powder, salt, turmeric, black pepper and nutritional yeast.
Crumble the tofu with your hands into bite-size pieces, into the pan.
Add a splash of tamari and stir to incorporate.
Keep stirring over heat until everything combines.
Add the pepper-garlic mixture and saute until the peppers and tofu are heated through.
Serve over a bed of mixed greens or load scrambler and greens into corn tortillas.