That's pretty much how I do it, too natalie. Mash it up until it looks like broken up eggs that have been hard-boiled and toss it in a heated pan that has a bit of oil in it. A bit of tumeric will make it yellow but I also like to put in some cumin, chili powder, ceyanne pepper, garlic and sometimes, some ginger (but not often) and fry it along with onions, zucchini, bell peppers or whatever. If there are hard veggies that I want to put in with it, like carrots or potatoes, I'll do them first then add the tofu. This stuff is excellent in tortillas, fried up in a taco, stuffed in a pita or eaten out of the pan. Sometimes, I'll put it over rice or quinoa. I've not had it on toast before but it sounds tasty.
The best thing about tofu scramble is that there are no "rules" to making it. Use whatever spices you like and toss in whatever veggies sound good to you. I've made it lots of times and it's never the same way twice but it's always really good.
For tofu recipes, VegWeb and Vegsource seem to have some pretty good ones. I make a tofu ranch dressing that I love and eat on just about everything and I'm just now starting to experiement with baked tofu so I don't really have any other recipes that I could share.