Add the olive oil to a non-stick frying pan in a medium heat. Add the shallots and garlic until softened.
Press the block of extra firm tofu gently to squeeze the excess water out. Carefully crumble this tofu onto the frying pan. Let it fry for a few minutes, mixing it with a silicon spatula until the excess water has gone and the tofu starts to sizzle.
Add the plant-based milk, turmeric, nutritional yeast and Himalayan salt to taste and mix. Let it simmer. Use the spatula to keep mixing until the tofu mixture liquid is reduced.
Add black pepper to taste, the silken tofu (which will work as egg whites here), the black salt and the chives. Mix well until you have a creamy texture. If the tofu scramble is too dry at this point, add a little more of cashew milk to achieve the desired consistency.
Toast the bread and spread with dairy-free butter (we use Naturli organic). Place the tofu scramble on the toast. Sprinkle chopped parsley on top. Add more pink salt and black pepper if desired. Serve with a herb salad, sliced avocado with a drizzle of olive oil and enjoy!