Make the slurry: In a small bowl, combine cornstarch and curry powder. Then mix in the plant-based milk until smooth.

Cook the tofu: Heat a large pan over medium-high heat and lightly spray with oil. Add the crumbled tofu and sauté for 30–40 seconds.

Add the slurry: Pour the cornstarch slurry into the pan with the tofu.

Simmer and thicken: Reduce the heat to medium and stir frequently. Cook for 2–3 minutes, or until the liquid thickens and the tofu scramble reaches a creamy, soft-scrambled consistency.