Crumble and cook the tofu. Drain the water from the tofu block and gently squeeze it in between a few sheets of paper towel or a clean kitchen towel. You don’t need to press the tofu, but just get some of the water out of it. Crumble the tofu into a large skillet and add the tablespoon of vegan butter. Cook over medium-high heat until the majority of the water has evaporated and it has lightly browned, about 8 minutes in my pan.
Mix the sauce together. While the tofu is cooking, in a large measuring cup, combine the soy milk with vegan mayo, soy sauce, turmeric, garlic, onion, paprika, nutritional yeast, and a generous pinch of salt and some freshly cracked black pepper. Whisk together until smooth. Set aside.
Combine and cook. Add the sauce mixture to the tofu in the pan and let it cook for 1-2 minutes, depending on how “runny” you like your eggs to be.
Serve and enjoy! Plate up and enjoy! Sprinkle with additional salt or black pepper as needed.
