Cover a baking sheet with paper towels (or a tea towel) then crumble the tofu into 1/4- to 1/2-inch pieces on top. Let drain for 20 minutes, then gently press with paper towels.In a large skillet, warm the oil over medium heat. Add the bell pepper and shallot and cook until softened, about 5 minutes. Stir in crumbled tofu with salt, turmeric, and pepper. Cook until tofu is hot, about 3-5 minutes. Remove from heat, add fresh basil then serve warm.