Remove the tofu block from its packaging, drain the liquid, and lightly pat dry
Heat ½ tablespoon of the cooking oil of your choice.
Add the lightly patted down block of tofu to the pan once warm.
Take the potato masher and press down until the block begins to crumble. Continue this until the block is entirely crumbled.
On medium heat, sauté the tofu in the oil until it becomes cooked or heated through.
Some of the tofu liquid may evaporate during this part, but that's fine because you don't want to let it cook until it gets crispy.
With the tofu still in the pan, sprinkle in ½ teaspoon turmeric, ¼ teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon, or just a pinch, of the Kala namak black salt (optional).
Keep stirring until all the seasoning is well-combined and the tofu scramble becomes yellow in color.
Season with salt and pepper and serve!