When I make tofu scramble, I drain and press firm tofu, then cube it into small cubes. I saute onion and garlic in olive oil, add the tofu and dump low sodium Tamari all over the tofu, add sliced mushrooms, nutritional yeast, tumeric, coriander, maybe a shake of cardamom, and saute the bajeezus out of it until the mushrooms are cooked and the tofu is browned. Right before I take it off the heat, I usually add fresh diced tomatoes and fresh chopped spinach, cook until the spinach just wilts, remove from heat and serve with cubed avocado on top.
This tastes pretty much nothing like eggs, but there's something reminiscent about the texture, and it gets rid of my cravings for "eggy" type food. Funny thing is, if someone eating with me orders eggs at a restaurant, I can smell them when they hit the table and they make me want to hurl, so I doubt I could choke down a real egg now. But I get the "eggy" cravings once in awhile, and I just associate it with me wanting that tofu scramble now.