This vegan silken tofu scramble is soft and fluffy, just like real scrambled eggs! It makes a quick and easy vegan breakfast or brunch, plus you can dress it up with veggies or vegan cheese.
Cook for 4 to 5 minutes, gently stirring and cooking until the excess liquid evaporates. Sprinkle the tofu with onion powder, garlic powder, turmeric, nutritional yeast, and half the black salt, then return the cooked onion back into the pan.
Remove some of the excess moisture from the tofu before cooking by pressing between 2 sheets of kitchen paper towel for 2-3 minutes, this will speed up the cooking process.