Tofu scramble can become dry when it is fried until every trace of moisture disappears. The aim here is a tender mixture that holds together on toast, with some larger curds remaining.
Soften half a finely chopped onion in a tablespoon of oil. Crumble in a drained 280 g block of firm tofu, keeping the pieces uneven. Add a small pinch of turmeric for color and two tablespoons unsweetened plant milk or water. Cook gently, stirring, until hot throughout.
Season with salt and pepper. Nutritional yeast can add a savory note, but start with a teaspoon and taste rather than covering the flavor of everything else. Fold in chopped chives or cooked spinach toward the end.
Serve two portions with toast and tomatoes. Silken tofu gives a different, softer result and should be handled more gently. There is no need to claim an exact match for eggs; a good tofu scramble is enjoyable on its own terms.