Follow Your Heart makes a really close egg replacement that's fit for scrambles, and if you're lucky, you may be able to find Just Egg at Whole Foods.
I've been making tofu scrambles/migas weekly for 3+ years and overwhelmingly prefer them to eggs:
- Half a brick (~7-8 oz) any medium or firm tofu
- Your preferred fat in your preferred fattiness amount if you're not using a nonstick pan
- 1/2 cube Edward and Son's chicken bullion cubes (Kroger or any natural food stores like WF)
- Generous pour of garlic powder
- Big pinch of turmeric
- 2 Tbsp nutritional yeast (bulk section at HEB/Kroger or any natural food stores)
1. Crumble the tofu (and fat if using a sticky pan) in a pan over medium heat. No need to press, and think scrambled egg curd size crumbles when crumbling. Just let this guy sit til it starts to lightly brown, stirring occasionally - about 5 minutes.
2. While that's happening, mix the bullion, garlic powder, turmeric, and 1 Tbsp of nutritional yeast into a 1/2 c of water. If the bullion doesn't dissolve yet, don't worry, it will when it gets into the pan.
3. Once the tofu has some golden bits, pour in the wet mixture. Stir it so all the tofu gets some on it, and let that sit so that the liquid mix can reduce and soak into the tofu, 3-4 minutes.
4. Once the liquid is fairly close to being reduced all the way, add the last Tbsp of nooch, S&P, and any of the other flavors we already used to your liking.
