Put the grill on.
Place Portobello mushrooms in a dish and brush with olive oil. Place under the grill and cook for 8 minutes on each side.
In a saucepan, scramble the drained tofu with a fork. Add turmeric, thyme, and nutritional yeast. Blend well and cook until warm. Season to taste.
When the mushrooms are almost cooked, cut ciabatta loaves in half horizontally and toast.
Spread pesto inside each toasted ciabatta halves.
For each sandwich, sprinkle ciabatta bottom with alfalfa sprouts and red onions.
Stack 2 mushrooms on top, followed by half the tofu scramble and 1 roasted pepper.
Sprinkle with alfalfa sprouts and cover with ciabatta top.
Serve with kalamata olives, if you'd like.