Vegan Scrambled Eggs

My go-to vegan scrambled "egg" recipe is below:

In a food processor, combine:
1 package Mori-Nu silken firm or extra firm tofu
2 and 1/2 tablespoons unsweetened vegan milk
2 tablespoons nutritional yeast
2 tablespoons cornstarch or potato starch
1 generous tablespoon tahini
1/2 teaspoon onion powder
1/4 teaspoon turmeric
pinch of smoked paprika
1 teaspoon black salt

Spray a medium to large sized non-stick pan with non-stick olive oil spray, and place over medium heat. Pour the egg mixture into the pan and cover with a lid. If you have a glass lid, it's a little easier to keep an eye on the cooking process. Flip the egg mixture over in sections once the underside starts to get firm. Lower or raise heat as needed. Once the tofu mixture is thoroughly cooked, you can melt some vegan cheese over the top if you so desire. Serve with or on toast, next to a side of hash browns, or by itself, and enjoy!