In a bowl crumble your Naked Tofoo block (or your pack of Scrambled Tofoo), add the yogurt and the turmeric, season and combine well.
Wash and peel the portobello mushrooms and cut out the remaining stork.
You will need a metal ring to shape your Tofoo, so in a large frying pan add some vegetable oil so the pan has a thin coating and bring to a medium heat. Place in your ring and spoon in the Tofoo mixture to around a 20mm layer, compacting it slightly. Add a slice of the beef tomato to the pan and a portobello mushroom gill side down. After 5 mins of frying turn the tomato and mushroom and with a fish slice carefully turn over the Tofoo ring. Compact the Tofoo with the back of a spoon and fry for five more minutes. Place the Tofoo, mushroom and tomato onto a tray and place in a warm oven while you repeat three more times for the other muffins.
Cut the mushrooms in half and under a hot grill toast until golden brown. Spread each muffin side and layer up with the mushroom, then the tomato and finally the Tofoo top. Add a good squirt of tomato ketchup and top with the other half of the muffin, serve immediately.