Silken Tofu mix. In a blender cup add the silken tofu, the water and the bouillon powder (vegetable stock) and blend to a smooth texture.
Crumble the firm tofu to different sizes with the hands (according to your personal taste). If it's not the vacuum packed type, press it first.
Melt the vegan butter to a pan, then add the maple syrup and all the remaining spices, and stir well.
Add the crumbled tofu last, and cook the mixture out for a couple of minutes, just enough to heat up the ingredients.
Add the silken tofu mixture, a bit at a time, stirring until well incorporated.
Cook on medium heat until the mixture reduces. It can appear too runny at this point, but don't worry, some will be absorbed by the tofu and some will evaporate.
Keep cooking until you reach the tofu scramble consistency you like the most. We like it slightly caramelized, so we normally cook out all the liquid and we keep frying the tofu until it starts browning (that takes around 10 minutes).
Season with a pinch of salt and pepper and serve the scrambled tofu right away.