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PdfPre-boil the firm tofu (optional). Bring the salted water to a rolling boil. Gently lower the tofu chunks in with a slotted spoon. Boil for 5 minutes, then drain and let cool until you can handle it.
Crumble. Once cool, crumble the firm tofu by hand into a large bowl. Aim for irregular pieces — some larger chunks, some smaller crumbles. This is what gives the scramble its egg-like variety in texture.
Mash the silken tofu. In a separate bowl, mash the silken tofu with a fork until mostly smooth but still slightly textured. Add to the firm tofu and fold together gently.
Build the seasoning. In a small bowl, whisk the miso and cashew paste into the plant milk until fully dissolved with no lumps. Pour over the tofu. Add the nutritional yeast, turmeric, garlic powder, kala namak, and black pepper. Fold gently to combine — don't overwork it.
Cook. Heat the oil or vegan butter in a large non-stick pan over medium heat. Add the tofu mixture and spread into an even layer. Leave undisturbed for 1–2 minutes until the bottom begins to set and color slightly. Fold gently with a spatula. Don't stir constantly. Cook for 3–4 minutes total until golden, creamy, and just set.
Serve. Taste and adjust salt. Serve immediately over toasted sourdough with cherry tomatoes, sliced avocado, and microgreens. Add chili flakes for heat.