In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and 1/2 teaspoon salt. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional 1/4 to 1/2 teaspoon at this stage) and freshly ground black pepper.