1 (16-ounce) block firm tofu, drained

1 tablespoon vegetable broth

2 tablespoons nutritional yeast

1/4 teaspoon ground turmeric

1/8 teaspoon garlic powder

Salt and ground black pepper

Press the tofu for at least 15 minutes. (Place paper towel on cutting board with tofu atop towel. Place towel on top of tofu. Press down with another cutting board and use a cookbook or other book to press down top board. Can use plates instead.)

In skillet heat the broth over medium heat. Crumble the pressed tofu into the pan with your hands.

Cook, stirring frequently and breaking up the tofu with your spatula to get a scrambled egg texture for 5 to 7 minutes until the moisture is gone.

Reduce the heat to low and add the nutritional yeast, turmeric, garlic, powder, and salt and pepper to taste.

Cook for another 5 to 7 minutes until all moisture is absorbed. Remove from heat.