Ingredients I add to scrambled tofu to make it tasty and ‘egg-like’:
Milk (any type of milk)
Savoury yeast flakes (they contain B12)
When it is cooked I add some flaxseed/linseed oil for essential fatty acids. With all these ingredients I found it had a surprisingly ‘eggy’ flavour. Soft-medium tofu is best although I did get away with firm, with extra milk to soften it.