• Open the tofu block packaging and discard the water in the pack, but don't press the tofu.
• In a shallow bowl, crumble the block of tofu with your fingertips to form irregular shapes - tiny pieces that look like the small egg pieces you have in scrambled eggs.
• Add in nutritional yeast, black salt, turmeric, pepper, plant-based milk, and garlic if used.
• Stir to combine and evenly cover the pieces of tofu with the mixture.
• Over medium heat, warm oil in a large non-stick pan, add the tofu scramble mixture, and cook it while stirring once in a while until almost all the liquid has evaporated and the tofu scramble is warm. It takes 5-15 minutes, depending on how wet the tofu block was.

Extra creamy texture - optional

• Reduce to low heat, stir in vegan sour cream or vegan yogurt, and cook for an extra minute until warm.
• Taste and add more black salt if your like the egg flavor stronger or more pepper for spicy flavors.
• Serve immediately over toasted bread or cool down and use cold in tofu sandwiches.

Storage

• Store leftovers in the fridge in an airtight container for up to 3-4 days.