Add the drained, extra firm silken tofu block to the skillet and allow to very lightly pan fry and crisp up for a few minutes in the oil, 2-3 minutes. Alternatively, for an oil free version, omit the oil and use a non-stick skillet.
After a couple of minutes, carefully begin breaking up the tofu block into bite sized pieces, resembling an egg scramble. Careful not to overdo it or your scramble will lose it's texture.
If desired, add in your vegan cheese shreds or any other quick cooking vegetable, like spinach, diced mushrooms, kale, diced tomato, etc. Carefully sauté until the cheese is melted or the vegetables are warmed through, 2-3 minutes.
Sprinkle the nutritional yeast, onion powder, turmeric, and black pepper over the scramble and gently sauté until spices are well incorporated.
Serve immediately with desired sides and sprinkle with kala namak (black salt for egg taste), chives and pico de gallo, as desired.
Notes
If you prefer a more firm, "well done" type scramble, use a medium firm tofu block instead.
If you cannot find extra firm silken tofu, I recommend using soft tofu. Regular silken tofu is very soft and may be too soft for your liking.
The softness between silken tofu blocks varies widely between brands. From my personal experience, Whole Foods brand silken tofu is the softest and not great for this recipe. It is very difficult to prevent it from losing all of it's texture. My favorite brand of silken tofu for this recipe is Mori-Nu Extra Firm Silken Tofu. I find it at Target and it is shelf stable and shared a photo of the packaging in the post.
This recipe is incredibly customizable! Add in your favorite vegetables, vegan sausage, etc and double or triple the recipe as needed!