I'd like to start making scrambled tofu more frequently, because I tend to make lots of eggs throughout the week. But every time I've made tofu scramble in the past, it's been barely edible--and we just eat it so as not to waste it and throw it out. I've tried using caramelized onions, bell peppers, plenty of spices, and other tasty add-ins, but the tofu always comes out too mushy (even when using firm or extra firm tofu). So:
Is there a good technique to get a tofu scramble that has a more appealing texture than a pile of mush? I think having some crispy seared bits among other softer curds would be good, but I can never achieve this. Any advice about method and/or seasoning is appreciated!