Boil a kettle. Place the udon noodles into a bowl. Cover with boiling water and stir to loosen. Drain.

Add the tofu, nutritional yeast, black salt, garlic powder and a pinch of turmeric to a bowl. Mash with a fork, leaving some bits chunky. Mix well.

Heat a large pan (see pro tip!) over a medium-high heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook for 8-10 min until starting to crisp. Transfer the tofu to a plate and keep warm. Reserve the pan.

Meanwhile, peel and chop the carrot into matchsticks. Slice or shred the white cabbage as finely as possible. Trim and finely slice the spring onions. Slice the portabello mushrooms. Peel and mince the garlic.

Return the pan to a medium-high heat with a drizzle of oil. Add the cabbage, mushrooms, carrot and spring onion (reserve some for  garnish). Fry for 4 min until softened. 

Add the minced garlic, udon noodles, soy sauce, tamari and rice vinegar. Fry for 2 min further. Stir through the sesame oil and scrambled tofu. Divide the stir-fry among bowls. Garnish with the remaining spring onion and a sprinkling of sesame seeds.