Vegan Cooking for Breakfast! Spicy Scrambled Tofu with Potatoes & Veggies Tofu is an amazing sponge that absorbs any flavor you put into it. In order to get flavor in, you must get the liquid it is packaged in out. I used firm tofu - first drain tofu, wrap in a towel & set onto a plate. Place another plate on top of tofu and put some weight on top of it - enough to put pressure on it to expel excess liquid, not so much that it crushes it. Let sit about 5 mins. Cube tofu. I marinated the tofu a little grapeseed oil along with paprika, cayenne and other dry spices. Your favorites will work! Set aside for 10-15 mins to let flavor soak in. Cook tofu as you would scramble eggs. Top with fresh herbs. For the potatoes & veg, I used red potatoes, onion, carrots, celery, Chinese spinach and shitake mushrooms because that is what I had in my fridge. Use whatever you have, just make sure you've got a good mix of colors to get a balance of vitamins. I saute veg with grapeseed oil, as it has a high flashpoint & can be cooked on higher temperatures safely.