Start by making the vegan egg mixture. Add the silken tofu, soy milk, nutritonal yeast, cornstarch, kala namak, garlic powder, turmeric, salt, and pepper to a blender. Then, blend until smooth and pour into a large mixing bowl.
Run the matzah slices under lukewarm water for 2-3 seconds to soften. Then, break the softened matzah into pieces and add to the bowl of the vegan egg mixture.
Mix the matzah pieces with the egg mixture until they are completetely coated. Then, let the matzah soak for 5-10 minutes before cooking.
Lightly grease a non-stick pan and turn on the heat. Once hot, add in the matzo brei mixture.
Let the mixture cook on one side at medium heat for at least 2-3 minutes before flipping. Then, use a firm spatula to scrape the bottom of the pan and flip the cooked part over so the uncooked side is on the bottom. Cook for another another 2-3 minutes.
Next, use your spatula to break up the matzo brei and continue cooking another 5 minutes until the mixture has set. Unlike real eggs, this matzo brei will never completely firm up, but it should look much thicker and golden colored when done.
Serve the matzo brei onto two plates and add your desired toppings. I used fresh dill and chives, but jam is another great option. Then, dig in and enjoy!