Wrap the tofu with a dry absorbent towel and place it on a plate. Put something heavy on top, and leave it between 15 to 30 minutes. Some types of firm tofu only need 15 minutes and others 30.

In the meantime, prepare the sauce and add the garlic powder, paprika, turmeric, and black salt to a bowl; mix them and then add 1 tbsp of vegetable broth, the yellow mustard and the plant-based milk. Mix until combined, and set aside.

When the tofu is drained and ready, place it in a bowl and crumble it into small pieces with a fork, potato masher, or your hands.

Preheat a nonstick skillet over medium heat and add 2 tbsp of vegetable broth. Add the tofu scramble and sauté for 2-3 minutes.

Pour the prepared sauce into the tofu scramble and mix until combine.

Add nutritional yeast, stir to combine, and cook for 3-5 minutes more or until all the liquid has evaporated.

Add salt and pepper to taste if needed.

Enjoy it, serving it with fruits, potatoes, over bread slices, or with your favorite veggies.

Leftovers are great for sandwiches or salads.