Vegan Scrambled "Eggs" Made with Aquafaba

I like to veganize recipes. If a savory recipe calls for oil, I probably subbed water and just didn't edit the recipe yet

6 ounces firm tofu (about ⅓ of an 18-ounce block-for best results, go by weight, drained)*

½ cup aquafaba or chickpea brine**

1 ½ tablespoons cold-pressed olive oil

1 tablespoon nutritional yeast flakes

¼ teaspoon kala namak (black salt), plus more to taste***

⅛ teaspoon ground turmeric (for color)

Freshly ground black pepper, to taste

Directions at blissfulbasil.com

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