Using a mandolin, shave the tofu into roughly ¼cm strips. Set aside. Place a medium frying pan over medium heat and add the vegan butter.
280 g extra firm tofu, 1 tablespoon vegan butter
Put the remaining ingredients except for the chives into a blender and blend until very smooth. Set aside.
130 g silken tofu, 4 tablespoon soy milk, 50 ml water, 1 tablespoon nutritional yeast, 1.5 teaspoon rice flour, ⅛ teaspoon turmeric powder, ¼ teaspoon paprika, ½ teaspoon dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon black salt, Pinch freshly ground black pepper, ¼ teaspoon onion powder
Once the vegan butter is melted, add the shaved extra firm tofu and fry for 2 minutes, carefully stirring with a silicone spatula. Try not to break the tofu up too much, to maintain the folded texture of the tofu.
Reduce the heat to low and add the blended ingredients. Stirring constantly and gently, cook the scramble for a further 3-5 minutes or until the firm tofu is coated and glossy. If the sauce seems too thick, add an extra 20ml of water and stir through.
Remove the tofu scramble from the heat and sprinkle with the chives and some more freshly ground pepper before serving.
Small bunch of chives
Serve on toast with grilled tomatoes or your favourite other breakfast items.