1. Skillet: medium-high heat, warm up with a little oil spray. Sauté the onions for 3 minutes, until soft and browning. Add the mushrooms - 5 minutes. Add the garlic - 2 minutes. Take off the heat and throw in the cumin, thyme, paprika, turmeric, and sea salt. Mix together and cook for 15 seconds. Add a splash of water to gather up all the spicy yumminess off the bottom off the pan - especially if it's starting to stick.
2. Crumble in the tofu, but don't squish it! Big chunks are good. Let it cook for 15 minutes. If it's sticking add a little bit more water and turn down the heat.
3. Add lemon juice, pepper, and nutritional yeast. Stir until well combined. Fold in the grated carrot.