A tofu scramble seems like a no brainer, but nobody got it right until now! Let's brunch!
Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.
Add coconut oil to a nonstick pan or cast iron skillet over medium heat and fry shallot for about 1 minute, until soft.
Crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2 to 3 minutes, then start adding in the spices, sea salt, and nutritional yeast. Cook for another 4 minutes until most of the liquid is absorbed and you're starting to see some browning on the tofu.
Add nondairy milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.
hot tip: for a more layered tofu scramble you can add any veggies you like to the mix. Try finely chopped kale, mushrooms, cherry tomatoes or zucchini. It's a great way to use up left overs as well! If you're adding mushrooms or zucchini cook them in the pan with the shallots because they take longer, and leave kale and tomatoes closer to the end.