In a mixing bowl, crumble the tofu with a fork or your hands.

In a separate bowl, whisk together the chickpea flour and water until smooth.

Add the chickpea flour mixture to the tofu along with nutritional yeast, soy sauce, maple syrup, turmeric, salt, and pepper. Mix well.

Heat a non-stick frying pan over medium heat and add 1 tablespoon of vegetable oil.

Pour a quarter of the tofu mixture into the pan and spread it out into a thin layer.

Cook for about 2-3 minutes or until the bottom is golden brown, then use a spatula to flip the tamagoyaki and cook the other side for another 2-3 minutes until golden brown.

Repeat with the remaining mixture, making sure to oil the pan between each batch.

Once all the tamagoyaki is cooked, slice it into bite-sized pieces and serve hot or cold as desired.