Heat the oil in a large saute pan over medium heat. With your fingers, crumble the tofu into medium sized pieces directly over the pan; don't go for too small pieces, as your tofu will break down further during the cooking process.
Cook the crumbled tofu for a few minutes, until heated through and some of the pieces start to turn slightly golden.
Meanwhile, mix together the cashew milk, nutritional yeast, turmeric, onion powder, garlic powder, white pepper and cayenne pepper. Hold on to that salt for the time being.
Pour the mixture in with the tofu and continue cooking, stirring almost constantly and breaking down the tofu with your spoon as you go, until the sauce is practically all absorbed by the tofu and the mixture has reached the desired consistency.
Turn the heat off and stir in the black salt; taste and adjust seasoning as needed, then serve.
Sprinkle with a little bit of black pepper and chopped green onion, if desired.
*About that Kala Namak; if you’re not familiar with it, it’s a Himalayan rock salt — commonly known as black salt (even though it’s actually pink…) — that has a very strong sulfur-like flavor to it, which tastes pretty much exactly like hard-boiled eggs. So if you want your tofu scramble to taste like the real deal, then you must absolutely, imperatively use black salt in this recipe.Note that Kala Namak doesn’t taste quite as salty as regular table salt, so if you are going to use regular salt, you will want to adjust the amount, to suit your own taste. Also, it's preferable to add Kala Namak at the very end of the cooking process, as it tends to lose some of its distinct flavor if overheated.