¼-1/2teaspoonblack salt (depending on how much of an eggy flavor you want)
1Tablespoon vegan butter
Sea salt and freshly cracked black pepper, to taste
In a small blender, combine the 2 Tablespoons reserved tofu, almond milk, nutritional yeast, turmeric powder, and black salt. Blend until smooth.
Melt the butter in a large skillet over medium heat. Add in the puree and the remaining crumbled tofu.
Carefully mix to combine and cook until most of the liquid has evaporated, about 5 minutes. Season with freshly cracked black pepper and additional salt if needed. Serve immediately.
Note 1. I like firm tofu for a scramble resembling soft scrambled eggs. You can use extra firm for a chunkier, firmer scramble.Note 2. You do not need to drain the tofu before using.Note 3. If you have any leftovers, store them in an air-tight container in the fridge for up to 5 days. To reheat, you can microwave them for about a minute or warm up on a frying pan until heated through.