First prepare the tofu egg:
Mash the tofu with a fork but leave some nice big chunks.
Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.
Add the sauce and fold it in. Fry it until you’ve achieved the desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like. Just before the end - add the black salt. In that way, you won’t lose its eggy flavor. Set aside once cooked.
For the fried rice:
Heat the olive oil in a frying pan or a wok.
Add the onions and garlic and fry for 1-2 minutes. Add the rest of the veggies and stir-fry for 4-5 minutes.
Add the cooked (drained) rice, the soy sauce and housin and cook for another minute. Add the tofu scamble, mix well and serve drizzled with the sesame oil.