Heat a non-stick skillet over medium heat and add a drizzle of olive oil or a scoop of vegan butter, letting it melt and coat the pan.

While the pan heats up, drain the silken tofu (no need to press it) and gently cut it into 0.5 cm (1/4 inch) cubes.

Add the tofu to the pan and cook for a few minutes, without stirring, until the tofu begins to turn golden and slightly crispy.

In a small bowl, whisk together cornstarch, paprika, turmeric, black salt, garlic powder, and onion powder. Gradually add plant-based milk, stirring until the mixture is smooth and free of lumps.

Pour the seasoning mixture over the tofu and let it cook for a couple minutes, allowing it to thicken and become creamy. Gently fold the tofu into the mixture, being careful not to break it apart too much.

Season with black pepper. Taste and adjust the seasoning to your liking. Once the flavors are perfect, serve and enjoy! You can add in some veggies or spinach too.