Stir kosher salt, pepper, paprika, garlic powder, turmeric, and nutritional yeast together in a small bowl.
Next, add the drained tofu to a medium-sized nonstick or cast iron skillet over medium high heat. Cook for about 5 minutes to evaporate some of the moisture, and be sure to stir frequently to prevent burning.
Sprinkle spice mixture evenly over tofu and stir to combine.
Add (nondairy) butter and fresh parsley, and continue cooking for an additional 5 minutes until most of the moisture has evaporated and the tofu scramble has reached your desired consistency.