The night before you make your scramble, remove your tofu from the package and rinse with water. Place the tofu on a plate and then set a cutting board on top of the tofu. Place something heavy on top of the cutting board, like a few cookbooks or a heavy skillet. Set aside for 10-15 minutes while the liquid is pressed out of the tofu.
Once it's drained, take some tofu and crumble it up in a bowl so there are no big chunks.
Add in some of your favorite spices and dried herbs and stir so that all the tofu is coated in the herbs and spices. I like to add turmeric, garlic powder, dried basil, onion powder, a splash of ume plum or apple cider vinegar, some sea salt and black pepper.
Once the tofu, spices and herbs are all mixed up, place the tofu in a container and pop it in the fridge overnight.
The next day, take the tofu out of the fridge and whatever veggies you’re going to add. Chop all your veggies into bite-sized pieces.
If you’re using cauliflower or broccoli, add it to a small pan and add an inch or two of water. Simmer for 3-5 minutes and then drain and set aside.
Heat a large pan and add the onions first (if you’re using them), when they start to brown, add a little water and then add in the rest of your veggies.
Cook until the veggies are a good texture for you (some people like them a little more cooked than others) and then add in the tofu and the broccoli / cauliflower (if using).
Stir it all together until it's hot throughout and taste for salt and pepper. Add more if necessary.
Place some tofu in a warm tortilla and add whatever else you have in your fridge. Salsa and avocado make it even more bomb.