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Heat the olive oil in a pan over medium heat (I prefer a cast iron pan, or non-stick).
Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands.
Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
Now add the nutritional yeast, salt, turmeric and garlic powder.
Cook and stir constantly for about 5 minutes.
Continue to cook for longer, not stirring for a few minutes at a time, until golden spots form on some of the tofu.
Pour the non-dairy milk into the pan, and stir to mix.
Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.