1. Line a baking sheet with a double layer of paper towels. Crumble tofu into 1/4" to 1/2" pieces and let drain on paper towels for 10 minutes. Pat tofu dry with more paper towels to absorb any excess liquid.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat until shimmering. Add mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, 8 to 10 minutes.
3. Stir in crumbled tofu, scallions, and turmeric (if using) and cook until heated through, about 2 minutes. Season with salt and pepper to taste and sprinkle with more scallions.