Crumble the tofu with your hands, place it in a glass bowl, wet it with 3 tablespoons of extra virgin olive oil, grated turmeric and a pinch of salt. Mix very well and leave to marinate.
Wash and clean all the vegetables. Prepare a matignon with leek, carrot and broccoli stem, divide the flowers into equal parts. In a non-stick or iron pan (I use the Lionese), bring 2 tablespoons of extra virgin olive oil to temperature. When hot, add the bay leaf, the sprig of rosemary and sauté the vegetables for 10 ', moving them often until they acquire a nice toasted appearance. Salt lightly and remove from heat still crunchy. Complete the sauce with oregano and set them aside. Bring 250 g of vegetable milk to a boil, mix the remaining 100 g with the starch when cold. When it boils, incorporate the solution with the melted starch and, with the help of a whisk, mix and cook for a few minutes (3-4 '), avoiding the formation of lumps. Scented with grated nutmeg.
In the same pot where you cooked the vegetables, heat 3 tablespoons of extra virgin olive oil. When it is hot, fry the marinated tofu previously, until it is golden. At this point also pour the béchamel mix well and let everything turn yellow thanks to the turmeric. Add the black kala namak salt, which will give the crumble the typical sulphurous flavor and serve the tofu crumble with the vegetables, a grated pepper and fresh herbs (parsley, mint, dill to taste).