Mix mushroom, carrot and celery, set aside. Mix tofu and turmeric in a blender, adding a little water if necessary. If the tofu still looks white, don’t add more turmeric, when you steam it the color will penetrate. (You can skip turmeric, it’s not essential but just to give the tofu an egg-like color.) Prepare two small bowls. Divide the mushroom mixture into two equal portions, put one portion in each bowl, then divide the tofu into two portions as well and put one portion in each bowl, covering the veggies. Place the bowls in a steamer. Steam for 8-10 minutes. (Optional) Garnish chopped green onions and herbs or green leaves. Serve with soy sauce.