Put the tofu into a small pan over a medium flame. As it starts to cook, break up the tofu a bit, with a wooden spoon. Not too much - it will break up some more as you stir. Fry the tofu for a few minutes - if water cooks out, pour that off and keep going until that stops happening - this could take 10-15 minutes and several pours. (I find that even with extra-firm tofu that I have pressed in kitchen towel before I start, I still need to pour off water 2 or 3 times during this stage.)

Meanwhile whisk together all the ingredients for the "eggy mixture" in a bowl. Pour this into the tofu pan. Add any optional extras you are using at this stage.

Stir the mixture gently, to avoid mashing up the tofu too much. If it seems too dry, add a tiny bit more plant milk. If it seems too wet, cook for a bit longer to soak up and/or evaporate the excess liquid. If it doesn't seem scrambled enough, stir it a bit more vigorously!

Serve. In the meal pictured, I served it with vegan bacon, cherry tomatoes and fried diced potatoes. A very satisfying brunch :)