Crumble the wet tofu into pieces that mimic scrambled eggs. Place on a paper towel and squeeze some of the water out (don't press until dry).
Heat oil in a small skillet and add onions. Don't brown the onions, or it'll taste burnt. Just soften them slightly
Combine spices, soy sauce, and water into a small cup, then pour over the onions. Wait about 10 seconds.
Add tofu crumbles and stir well until it is colored by the spices and sauce. Cook for a little less than a minute, when the flavor gets intense.
Add vegetables of choice, cook for about 30 seconds to blend, and voil

1/2 (or 8 ounces) block of tofu
1/2 teaspoon turmeric
1/4 to 1/2 teaspoon cumin
1/4 teaspoon chili powder
1.5 tablespoon soy sauce
Non-liquidy vegetables such as broccoli, cauliflower, carrot coins (quartered), peppers.
2 tablespoon chopped fresh onion
1/2 tablespoon water
1 teaspoon canola or sesame oil