Heat the oil in a medium nonstick skillet over medium heat.
Combine the nutritional yeast, turmeric, and black pepper in a small, shallow bowl.
Pat the tofu with a paper towel or clean dish towel to remove excess moisture, then add each disc of tofu to the bowl with the nutritional yeast mixture and evenly coat.
Fry the tofu in the oil for about 3 minutes on each side, or until light golden brown.
Meanwhile toast the english muffin until golden brown.
Spread vegan butter on both halves.
Top each half with avocado slices.
Season the avocado with fresh lemon juice.
Top the avocado with a slice of tomato, then season with salt.
Finally, top each english muffin half with the cooked tofu.
Serve with hot sauce, if you wish.
