The Mustards have tried making a tofu scramble in the past, and while certainly good, we didn't quite have it down. I'm not going to claim that I have this down just yet, but this was good. Goooood.
1 package extra firm tofu (would use firm next time!!), excess water pressed out
1 tbsp cooking oil
1 small-medium onion
1/4 - 1/3 cup of vegetable broth
2 tbsp cream (I know, the point of tofu scramble is that it's vegan... you could substitute soy milk/cream)
1 tsp corn starch
2 tbsp nutritional yeast
2 tsp dried chives
salt & pepper to taste
Saute onion in a medium skillet in oil until tender. Break chunks off pressed tofu and crumble it right into the pan. Let this saute for a few minutes. Add chives and any other spices that suit your fancy. Add vegetable broth and let simmer for a few minutes. Mix corn starch with the cream in a small cup, add mixture to the pan and stir it up. Sprinkle on nutritional yeast and season with salt and pepper!
Note: I prefer my real scrambled eggs on the under-cooked and creamy side, hence the added wet ingredients & corn starch. You could very well skip this entirely if you prefer to have a drier texture, but be sure to use firm (or even medium) tofu.