1. Heat olive oil in a pan over medium-high heat
2. Crumble tofu into the pan
3. Add ¼ tsp garlic powder
4. Add Himalayan Salt to give it the eggy flavor
5. Add salt and pepper to taste
6. Add ⅛ cup of nooch
7. Cook for 3 min
8. Flip the tofu as evenly as possible
9. Add ¼ tsp of garlic powder
10. Add salt and pepper to taste
11. Add the rest of the nooch
12. Cook for 3 min
13. Mix tofu “eggs” around in the pan and cook until desired texture (1-3 more minutes)
14. Let cool briefly and enjoy

Optional:

Add in diced green bell peppers.  Add 1/2 tsp tumeric.  Add in diced onions.  Scramble with kale, spinach.  Scramble with vegan sausage or crumbles.