Blend 10.8 oz (305g) silken tofu, 1 tsp kala namak, 2 tsp harissa spice blend, 2 Tbs nutritional yeast, and ¼ tsp turmeric in a high-speed blender until completely smooth and creamy.

Drain and crumble 16 oz firm tofu into a large mixing bowl, leaving some slightly larger chunks to mimic the texture of scrambled eggs. Pour the silken tofu mixture over the crumbled tofu and stir until well combined and evenly coated.

Heat 1 Tbs oil in a large skillet over medium-high heat. Add ½ cup diced onions and cook for 3-4 minutes until they begin to soften. Add 1 cup diced zucchini and cook for 5-6 minutes until lightly browned and tender. Add 1 cup halved or quartered tomatoes and cook for 1-2 minutes until slightly softened.

Remove vegetables from pan and set aside. Reduce heat to medium-low. Add the tofu mixture to the same pan and cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and has a light, fluffy texture.

Return the sautéed vegetables to the pan and gently fold them into the tofu scramble. Cook for an additional 1-2 minutes to warm through before serving.