It occurs to me that some people may think becoming vegan and giving up eggs means no more scrambled eggs. No more huevos rancheros. No more eggy burritos for breakfast.
So I thought I'd correct that impression. Medium firm tofu makes eggcelent (sorry!) scrambled "eggs". Add a dash of turmeric for color, and a dash of black salt for the eggy flavor, and you're well on your way to a hearty breakfast.
Use medium firm tofu if you can find it—its consistency is much closer to eggs. Do not use Japanese style silken tofu, which you'll find in aseptic packages in the Asian food section of your supermarket. Save that for dessert.
Don't add too much turmeric—you don't want it to taste like Indian eggs. Just a dash will do—it tends to become more yellow as the "eggs" cook.
Black salt (which is actually pink) can be found at Indian grocery stores. You may also be able to find it online, if you know an Indian spice supply. If you smell it, you'll see immediately why it imparts an eggy flavor.
I also added a bit of Cajun seasoning to mine. Of course you can get fancier, and add sauteéd onion, peppers, or even mushrooms.
Like my daughter, you may like to make a breakfast burrito out of yours. Fake bacon and vegan cheese and—horrors—ketchup wrapped up in a burrito. Or eat them with toast and grilled tomatoes, English breakfast-style.
Update: I forgot to add, you cook these just like you would cook scrambled eggs. Saute in a frying pan with a little non-hydrogenated margarine or oil or oil spray. When the water has cooked out and they're getting dry, they're done. It takes about five minutes, just like eggs.