In a large bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, fennel seeds, and salt.

In a separate bowl, whisk together the vegetable broth, soy sauce, and olive oil.

Pour the wet ingredients into the dry ingredients. Stir until the mixture forms a dough, then knead for about 2-3 minutes until firm.

Divide the dough into small sausage shapes. Steam the sausages for 30 minutes, then let them cool.

Heat a pan with a bit of olive oil and cook each sausage until browned on all sides.

In a skillet, heat olive oil over medium heat. Add the diced bell peppers and onions, cooking until softened.

Crumble the tofu into the pan, then add the nutritional yeast, turmeric, salt, and pepper. Stir well and cook until the tofu is heated through and slightly golden.

Plate the tofu scramble alongside the seitan sausages. Garnish with fresh herbs and avocado slices, if desired.