I think that tofu scrambles get a bad rap. They are often the token vegan item on an egg-filled brunch menu, which doesn’t do them any favors. And it’s not because they can’t stand up to a good omelette; it’s because they’re often employed as an egg substitute. In my opinion, trying to make tofu taste like scrambled eggs is silly – even if you succeed, a less-good version of scrambled eggs is just not that exciting to eat for breakfast. (If you’re a vegan who really misses eggs, than okay, go for it. I do see the value there.) But I’d rather eat a tofu scramble that isn’t trying to be something else, because it really doesn’t need to be! Since tofu is a neutrally flavored food on its own, it can take on whatever flavor profile you want it to. And that means you can infuse loads of delicious flavor into it, flavor that can provide serious competition for even the most delicious egg dish.