Heat the olive oil in a small skillet over medium heat.
Open the box of tofu and pour off any liquid. Add the tofu to the skillet.
Using a spatula, break up the tofu. Fold in the turmeric, garlic powder, onion powder, kala namak, and nutritional yeast.
Allow the tofu to cook, stirring occasionally. Use the spatula to pull back a section of the tofu from the bottom of the skillet. If the pan appears dry, the scramble is ready. If liquid pools in the area, continue cooking.
Season to taste with salt and pepper and serve immediately.
Notes
For a firmer texture, choose firm or extra firm silken tofu. For a softer texture, choose soft silken tofu. The soft tofu will contain more liquid and will take a little longer to cook.While best enjoyed right away, leftover scramble can be covered and refrigerated for up to 3 days.