Begin by draining your extra firm tofu and patting it dry with a paper towel. Using a fork, gently mash the tofu in a large mixing bowl, aiming for a chunky texture that resembles scrambled eggs.

In a separate bowl, whisk together nutritional yeast, turmeric, paprika, Dijon mustard, garlic powder, black salt, onion powder, and soy milk. Combine until smooth.

Heat a non-stick frying pan over medium heat and add a tablespoon of vegan butter. Once hot, add the mashed tofu and cook for about 5-7 minutes until it begins to turn golden.

Once the tofu is browned, reduce the heat to low and pour the prepared sauce over the tofu. Gently fold the sauce into the tofu.

Remove the scramble from the heat and serve hot, topped with freshly cracked black pepper, chopped chives, and optional toppings.