Begin by draining your block of extra firm tofu and patting it dry with a clean towel. Using a fork, mash the tofu in a medium bowl, leaving some larger chunks for texture.

In a separate bowl, combine nutritional yeast, turmeric, paprika, Dijon mustard, garlic powder, black salt, and onion powder. Gradually whisk in soy milk until smooth.

Heat a non-stick frying pan over medium heat, adding vegan butter. Carefully add the mashed tofu, cooking for about 5-7 minutes until lightly browned.

Pour your prepared sauce over the tofu, gently folding it in. Continue to cook on medium heat for an additional 3-5 minutes.

After cooking, check the consistency and add splash of soy milk if too dry. Avoid overcooking for the best texture.

Transfer the mixture to serving plates, garnish with black pepper and chives, and serve hot.