Press tofu for at least 15 minutes using a tofu press or place it between two plates with something heavy on top.

Crumble the pressed tofu into a mixing bowl using your hands, creating varied sizes from fine crumbles to chickpea-sized chunks.

Add nutritional yeast, soy sauce, turmeric, black salt, garlic powder, and onion powder to the bowl. Mix thoroughly until every piece is coated.

Heat olive oil in a large skillet over medium heat until shimmering. Add the seasoned tofu and spread in an even layer. Let cook undisturbed for 2-3 minutes.

Stir and cook the tofu for another 3-4 minutes until lightly browned throughout.

While the tofu cooks, toast the English muffins until golden brown and cook the vegetarian bacon according to package directions.

Assemble sandwiches by spreading vegan mayo on both halves of toasted muffins. On the bottom half, layer cheese, then tofu scramble, bacon, avocado slices, and greens. Top with the other muffin half. Season with salt and pepper to taste.