Let tofu drain on a plate lined with paper towels, covering in another layer of towels to absorb as much water as possible. Blot to remove extra moisture where possible.
Place tofu in a medium bowl and mash well using a large fork until you get a crumbly texture.
Heat olive oil in a large skillet over medium heat. Add the onion, red pepper and Anaheim pepper and cook until soft, about 3-4 minutes, stirring occasionally. Stir in the spices and salt and cook for an additional minute.
Stir in the mashed tofu, the turmeric, water and cook until the mixture is heated through completely, 2-4 minutes. Taste and season with additional salt if you’d like.
Scoop a generous portion of tofu scramble on a plate and garnish with green onion and sliced avocado. A dollop of pico de gallo is optional, but nice.
