Preheat the oven to 180/350.
Slice the onions and roughly chop all of the other veggies. The squash can be peeled with a veggie peeler, and don't forget to scoop the seeds.
Mix all of the veggies with the turmeric, chili powder, cumin and a pinch of salt and spread in a large pyrex baking dish.
Drain the tofu and crumble by hand into the bread crumbs.
Add a generous amount of fresh ground pepper and salt to taste, then mix by hand until combined.
Crumble on top of the veggies, and drizzle on some olive oil to help it crisp up on top.
Bake for 45-50 minutes, until top is golden brown and veggies are cooked.
Makes 6 big servings or many sides.