There are probably as many recipes for scrambled tofu as there are people who make it... or more since some of us make a number of variations.
This calls for zaatar, a Middle Eastern spice mix. Lacking zaatar, you might be able to get the flavor by combining thyme, sesame seeds and a little cumin.
The veggies in this are infinitely variable. Zucchini, mushrooms, spinach, carrot. You can try them all. I usually like some tomato and some sort of onion and/or garlic, but nothing is set in stone.
If you would prefer this to look a little more like eggs, add a little tumeric for color.
2 tablespoons mushroom broth
2 spring onions, chopped
1/2 Roma tomato, chopped
1/2 red bell pepper, chopped
1/2 cup (1/4 block) medium-firm tofu, hand squished
1 Tablespoon zaatar
3 Tablespoons nutritional yeast
Simmer the onion and bell pepper in the mushroom broth over medium heat until the onion starts to go soft. Add zaatar, tomato and tofu. I usually just mash the tofu directly into the pan. Stir frequently and wait for it to return to a simmer. Add the nutritional yeast and stir to incorporate.
Depending on the juiciness of your tomato and the firmness of your tofu, this may end up a little watery. You can cook off the excess liquid or just drain it off.