1.Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.
2.In a non-stick pan heated to medium, add coconut oil and fry shallot for about 1 minute until soft.
3.Next crumble the tofu by hand into small pieces into the frying pan.
4.Heat and fry together for another 2-3 minutes, then start adding in the spices, sea salt, and nutritional yeast.
5.Cook for another 4 minutes until most of the liquid is absorbed and you’re starting to see some browning on the tofu.
6.Then you’re going to reconstitute the scramble with almond milk and cook for another 2 minutes.
7.During these last couple of minutes add ground pepper and green onion if you like.