Preheat the oven to 180C/350F. Spray a large baking tray with cooking spray and set aside.
In a large mixing bowl, combine the potatoes with the olive oil and mix until well combined. Add the dry ingredients and mix until the potatoes are completely coated in it. Place on the greased baking tray and bake for 30-35 minutes, flipping halfway through.
While the potatoes are baking, start prepping your 'cheese curds'. In a mixing bowl, add your crumbled tofu, nutritional yeast and turmeric and mix well. Add sea salt to taste and set aside. Heat a large grill/frying pan lightly with oil and heat on medium. Once hot, add the tofu and cook for 4-5 minutes, stirring occasionally, until cooked. Once it is done, set aside to allow to cool.
Once potatoes are cooked, divide evenly amongst 4 bowls and divide the tofu mixture evenly between them. Add 1/4 cup gravy to each bowl, top with mixed herbs and extra sea salt and enjoy!
Notes
TO STORE. It is best to store the potatoes and the tofu curds separately. Transfer them into an airtight container and refrigerate for 3 to 4 days.TO REHEAT. Transfer the leftover poutine to an oven-safe dish, cover with foil, and bake at 300 degrees for 10-15 minutes or until heated through. Another great way to reheat poutine is to use the air fryer.