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Crumble the Tofu: Warm the oil in a large sauté pan over mediumhigh heat. Use your hands to break up the block of tofu over the pan; I like to go for medium bite-sized pieces as they will break down during the cooking process. If they are too large, you can always break them up with a spoon later!
Add the Seasonings: Add the turmeric and nutritional yeast, then mix well. If you are adding any extra seasonings or veggies to your scramble, add them here. Sauté for 3 to 5 minutes, until all of the turmeric has dissolved and the tofu is a bright yellow color.
Simmer Away: Add the water and cashew cream to the pan and bring the mixture to a simmer. Allow the tofu to cook down for 8 to 10 minutes, stirring occasionally to ensure even cooking. The water will begin to evaporate from the pan as it cooks; once the tofu scramble has thickened to your liking, you’re all finished!
Finish with Black Salt: Turn off the heat, then fold the black salt into the mixture. Taste the scramble, then add any extra salt & pepper to taste. Serve as desired; leftovers will keep in the fridge for up to 5 days.