For all of the progress we've made demystifying tofu, there's still a lot of obsessing involved when it comes to making it well. We're told to freeze it, to deep-fry it, to sear it, to press it, to grill it, to cover it in salt water, and to melt it slowly into fudge. But these seemingly limitless possibilities can often be more stressful than exciting.
Sometimes—and particularly in the morning—we don't have the energy to persuade tofu to become a more desirable texture. That's where the tofu scramble comes in: This is how you're going use the block of tofu you've avoided marinating, dredging, and pan-frying for too many days. With a tofu scramble, you can enjoy tofu's slightly mushy, slightly creamy texture as is. It's not going to pass for scrambled eggs, but it's a great—albeit different—breakfast (or lunch, or dinner) option for vegans and for those on the search for a new, less involved way to eat tofu.