Prepare the "egg" sauce by whisking the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and the oat milk together until smooth. Set aside.
Drain the tofu and wrap it in a kitchen towel or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.
Break the tofu into large pieces with your hands and place it in a large skillet. Cook it over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.
Once the tofu gets a nice texture and is heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu reaches the desired consistency (some people like to get a little browning on tofu, while I like to turn the heat off when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.
Turn off the heat and add a spoonful of vegan mayo. Stir, and garnish with chives and freshly ground pepper.
Add-ins and Substitutes
Add vegetables. These Vegan Scrambled Eggs taste great with sauteed onions, zucchini, tomatoes, or bell pepper.
Top with your favorite sauce. Ketchup, homemade Salsa Roja, and hot sauce all make tasty toppings.
Substitute other seasonings. You can use cumin, onion powder, oregano, or any others to boost these flavors.
Make these "eggs" cheesy. Melting some vegan cheese on top or stirring shredded cheese into Vegan Scrambled Eggs is a delicious addition.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat them on the stovetop over medium-low heat until warmed through.