Remove the tofu from its container and drain the liquid around it. Use a dishcloth or paper towels to press the tofu and dress excess liquid.

Place a large skillet over medium heat. Spray the pan with a little bit of vegetable cooking spray and place the tofu in the pan and sear it for a minute or two until the bottom gets a little color. Use a spatula to break the tofu into large pieces, almost like cubes. Allow these pieces to cook for a few minutes.

While the tofu is cooking, combine the remaining ingredients in a small bowl. Stir to combine.

After the tofu has cooked for a few minutes, pour the almond milk mixture over the tofu and stir well. Use the spatula to break the tofu into even smaller pieces. You can even smash some of the pieces to help thicken the mixture a bit. I continue breaking the tofu down until there are no distinct edges from the original shape. Continue cooking until the mixture thickens, about 10 minutes. Remove from heat and allow to cool slightly.

Serve over toast (regular or gluten-free) with shredded dairy-free cheese, additional pumpkin seeds, and salt and pepper to taste. A little Sriracha can be a good thing too!