Place the drained tofu in a large mixing bowl and mash it gently using a masher, fork, or wooden spoon. It may help to cut the tofu into smaller pieces before mashing, but don't over-mash as it's good to have a mix of bigger and smaller chunks.
Add the turmeric, garlic powder, nutritional yeast, black salt, plant-based milk, regular salt, and fresh black pepper. Stir gently with a wooden spoon, trying not to break up the tofu pieces too much. (This is where the black salt will come alive! Don't worry though – it doesn't taste anywhere near as strong as it smells).
Heat the plant-based butter in a pan on medium heat. Once it has melted, add all of the tofu scramble mix. Cook for 5-10 minutes, stirring regularly until the larger pieces of tofu have started to brown slightly. Make sure the heat isn't too high as you don't want it to dry out too much. If it's looking dry then add in a splash of water or plant-based milk.
Once you see the tofu pieces starting to brown, add in the sliced spring onions and continue to cook for a minute or two. Check the seasoning and add a little more black salt if you want a stronger egg flavour. Just be careful to add a very small amount at a time!
Serve immediately with freshly chopped parsley. This scrambled tofu is great on toast, with ripe vine tomatoes, or as part of a larger breakfast or brunch.