Soak the yeast in lukewarm water with the sugar for 15 minutes, or until frothy (if using dried yeast).
Mix the salt and flour together, then add in the yeast mixture and stir until well combined.
Turn out the bread mixture onto a well floured surface and knead for 10-15 minutes.
Leave the dough to prove in a warm place for 1-2 hours, or until it has doubled in size.
Put a little water into a pan and add the turmeric, smoked paprika, and sriracha then heat on a medium light for 1 minute. Add the tomato puree mix then add in the chopped tomatoes and cook on low for 30 minutes
Finely chop the onions and cut the Burmese tofu into 1 cm cubes. Place both into a large frying pan with a little water and cook on low for 1-2 hours, string occasionally. The onions should caramelise while the tofu breaks apart slightly. Season with salt and pepper and set aside to top the pizza.
Preheat your oven to gas mark 7/220 degrees C.
Knock back the dough and split into two even balls.
Roll out one of the dough balls to 20cm/30cm in diameter, depending on how thick you like your base and cook for 5-10 minutes. Turn the base over and cook for another 2 minutes then leave to cool.
Shape the second dough ball into a baguette and cover with a damp towel, leave to prove for 30 minutes.
Cook your baguette for 20-25 minutes then leave to cool.
Top your pizza with the tomato sauce you made earlier, onions and scrambled tofu, mushrooms and celery then cook for 15 minutes.
Now prepare the garlic topping for your garlic bread by melting the butter with oil and adding all the other ingredients, apart from coriander and nutritional yeast. Heat on low for 5-10 minutes then add in some chopped coriander and nutritional yeast and leave for 2 minutes.
Cut your baguette into 1 cm thick rounds and coat both sides with your garlic oil mix.