• Drain tofu, slice into 1/2 inch pieces, and press between kitchen towels to remove excess water. I place a heavy skillet on top of the towels and let it sit for 15 minutes while I prepare the egg paste.
• Heat 1/4 cup broth in large skillet over medium heat.
• Crumble tofu into bite size pieces and add to skillet.
• Add egg paste and another 1/4 broth; stir until the paste evenly combines with the tofu.
• Add nutritional yeast and remaining broth; stir until the nutritional yeast evenly combines with the tofu mixture.
• Season to taste with black pepper and kala namak black salt.
• If using cheddar cheese, sprinkle on top and cover skillet with lid for 1-2 minutes until cheese melts.

Egg Paste

• Combine tahini, mustard, tamari, and turmeric in small bowl; stir until smooth. It will resemble a thick paste.