Press the extra firm tofu to remove excess moisture, then mash it in a bowl, leaving some larger chunks.

In another bowl, combine nutritional yeast, turmeric, paprika, Dijon mustard, garlic powder, black salt, onion powder, and soy milk; whisk to create a creamy sauce.

Heat a non-stick frying pan over medium heat, melt the vegan butter, and add the mashed tofu. Fry for about 5–7 minutes, stirring occasionally.

Pour the sauce over the cooked tofu and gently fold it in. Cook for an additional 3–5 minutes.

Serve hot, topped with black pepper, chives, avocado, and fried tomatoes.