In a medium bowl, crumble the firm tofu into your desired sized “scramble”. Set aside.

In the bowl/cup of a high speed blender, combine all the remaining ingredients except for the vegan butter. Blend until smooth and runny. At this stage, give it a good sniff (not as weird as it sounds). It should smell eggy but not cheesy. If it smells too cheesy (the fault of the nutritional yeasadd an extra ⅛ teaspoon black salt and blend. It should, however, be perfect as is!

Heat a medium frying pan over medium heat and add the vegan butter. Once melted and bubbling, add the scrambled firm tofu. Stirring constantly, cook for around 3-4 minutes or until the tofu is starting to lightly brown.

Add the blended silken tofu mix to the pan and stir to combine until the while scramble is nice and golden from the turmeric. Reduce the heat to low and simmer for an extra 30 seconds. If you like your scramble to have that “lightly cooked” texture to it, remove from the heat and serve while still nice and runny. If you like your scramble firm, cook for an extra 30 seconds or until most of the moisture has evaporated.