Drain tofu. Wrap in a towel or paper towels. And put a cutting board and a book on top for weight and pressure. Or use a tofu press if you have one.
Using a potato masher or your hands crumble the tofu into bite-size pieces until you get to the consistency you like.
In a hot pan set to medium-high add your olive oil and butter. Soon as the butter melts add in the tofu crumbles.
Now add in all your seasoning and mix well to coat. The turmeric should already start dispersing it's bright yellow color over the tofu.
Let the tofu scramble "teggs" sit till it gets some browning on the bottom like "real" eggs get when you scramble them. Around 1 min. Do this as many times till you get as much golden brown as you desire.
Done. Now serve with your favorite plant-based sausage or bacon and other breakfast staples. We like ours on toasted English muffins with plant-based sausage and a slice of vegan cheese.
