Preparation

1. Warm olive oil in a large nonstick skillet over medium high heat. Crumble the tofu with your hands into smaller pieces - not too small, but not too big - like the size of blueberries. Add the crumbled tofu to the pan and cook until lightly browned, stirring occasionally, about 5-7 minutes.
2. Stir in the nutritional yeast, turmeric and garlic powder. Cook an additional 2-3 minutes. Season with salt and pepper to taste.
3. Pour in the non-dairy milk and stir to coat the pieces, then remove from heat. If you prefer a more moist mixture, add more non-dairy milk until you reach your desired consistency. Stir in most of the chopped chives or scallions, reserve a bit for the final garnish on top when serving.
4. Feel free to start this recipe with adding chopped veggies such as diced onions, mushrooms, peppers, zucchini, broccoli, etc. Chopped spinach can be added at the end and will wilt fairly quickly.
5. Store leftovers in a covered container in the fridge for up to 3 days.