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Preheat the oven to 425 F (220 C). Once preheated, place the popover pan in for 15 minutes to get sizzling hot.
Drain excess liquid from tofu but don’t press. Place the tofu, almond milk and vanilla extract into a blender and blend on high until smooth.
Add flour ½ cup at a time and blend well. Add turmeric if you like to give your batter a bit of a yellow tint and make it visually more egg-like. Mix everything well. The batter consistency should be similar to American pancakes (a bit denser than crapes).
Wearing good oven mittens, take the popover pan out, spray with cooking spray, and pour the batter in, about ⅔ of the way. Place the popover pan on the baking sheet (to minimize splatter) and put it in the oven.
Bake at 425 F (220 C) for 15 minutes, then lower the heat to 375 F (190 C) for 20 minutes and finish at 350 F (175 C) for an additional 10 minutes.
Take out the oven and let cool for 10 minutes. The finished popovers should slide out the pan with ease.
Enjoy warm as is, or with any topping you like!