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Make the Seasoning: In a clean, dry glass jar, combine the nutritional yeast, onion powder, garlic powder, ground coriander, paprika, turmeric and Kala namak (or salt). Stir to combine or put the lid on the jar and turn the jar around so that the contents get evenly distributed.
Make the Scrambled Tofu: In a skillet over medium-high heat, heat the coconut oil. Crumble in the tofu and toss until it starts to brown, about 5 minutes. Add the tofu seasoning and use a spatula to stir and toss until the tofu is coated—gently, as you want the occasional chunk to remain. Continue cooking until light golden brown, for about 5 minutes, then add any desired toppings, if using.
Remove from the heat and serve the scrambled tofu as is, or use any of the serving ideas listed below.