Vegan Matzo Brei tastes incredibly similar to the original. Personally I like my Matzo Brei savory and peppery. I will give you three methods depending on if you want a softer, crunchier or somewhere in the middle result.
Sauté your diced onion in a medium sized pan with 1 tsp of oil on a very low heat until it is golden about 10 minute.
Meanwhile combine in blender your 1 tablespoon hummus, 1/3 cup silken tofu, 3/4 cup non-dairy milk, 1 tablespoon nutritional yeast, 1/4 teaspoon garlic powder, 1/2 teaspoon black salt, 1 1/2 teaspoon corn starch, 1/4 teaspoon black pepper, and 1/4 teaspoon maple syrup. This is the time to add the turmeric if using. It won't affect the taste just the eggy color. Blend until smooth.
Now pour the liquid into a wide bowl. If you like a soft and yielding matzo brei then crumble your matzos into the batter, stir and let soak for 5 minutes.
If you like a crisper matzo brei soak only for 2-3 minute.
I stand in the middle and so I soak 2 1/2 matzos for the full 5 minutes and then crumble in the last one just before I cook it.
While you matzo is soaking take that last 1/4 cup of silken tofu and mash it with a fork. You don't want a smooth paste as this will help approximate the curds that are formed when you cook eggs. Now stir this tofu into the soaking matzo and batter and you are ready.
Now your onions should be ready. Remove them from the pan. Add your other teaspoon of oil to the pan and heat on medium high until your pan sizzles when you sprinkle some water over it.
Slip your butter into the pan and swirl to coat the bottom. Now pour in you matzo mixture and spread it gently with a spatula until it cover the bottom of the pan. Allow the mixture to sit on medium heat for 2 minutes. Now using a firm spatula scrape the bottom of the pan and turn the cooked parts over like you are turning earth with a spade. Now the uncooked "raw" batter should be on the bottom. Allow the mixture to set another 2 minutes and turn again in a sweeping motion. Cook for 7-8 minute total until the mixture is set and you have a golden pile of yumminess. Stir in your onions. Top with salt and pepper.