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Drain the block of tofu (no need to press it). In a large pan, heat the olive oil, then mash the block of tofu right in the pan or crumble it in using your fingers. Cook over medium-high heat, stirring frequently for 3-4 minutes until most of the water is gone.
Add the nutritional yeast, salt and turmeric and stir constantly for 3-4 more minutes, then transfer the scrambled tofu to a plate and set aside while you make the rice.
To the pan, add an additional 2 tablespoons olive oil and warm over medium-high heat. Sauté the onion, garlic, carrots and peas for about 5 minutes, stirring, until the vegetables have softened.
Now add the cooked and chilled rice, green onions and soy sauce. Fry, stirring often, for about 3-4 minutes.
Stir in the tofu scramble.
Remove from heat and stir in the sesame oil. Add more soy sauce to taste, and serve immediately. Enjoy!