If you freeze your tofu – set it out to thaw or leave in fridge a few days before you want to make your scramble. I never think that well ahead so I typically take it out from the freezer, remove the package and set in microwave on defrost for a few min – not too long but long enough to make soft.
Squeeze out alllllll the water. I used to have a fancy tofu press but it sucked to be honest so now if I am making a scramble and I want it to be crumbles, I just squeeze it over a colander with my hands until its crumbly and mostly drained. A little moisture is fine.
Set your crumbles in a bowl and add nutritional yeast, garlic powder, and pepper. I LOVE all of these spices so I put a lot in – but your call on how much flavor you want. Mix well and set aside.
In a pan, put ¼ cup water OR veg. broth and sauté some onion and garlic, just a few minutes until you can smell the garlic and the onion is pretty soft. Sprinkle with some salt and pepper. Now add your veggies – I usually go with mushrooms, peppers, and maybe some spinach – again your call. Saute about 5 min or until veggies are cooked through. Season as you would want – I like to add a little smoked paprika.
Add in your tofu and mix around – at this point you can kind of go wild and add whatever you want – I added a scoop of salsa or some cooked black beans – and of course now is the time to add your daiya shreds if you want to add some melted cheese – not too much but enough that it’ll melt.
Let sit on the stove for about 5 min – continue stirring – and then enjoy!!