Wrap and press all the water out of the tofu. This is not essential, but will produce a better product. Because tofu comes in water, it helps to press the tofu out so that it can absorb whatever flavors you are adding to it. I wrapped my tofu in paper towels and a dish cloth and then put something heavy on it, like the inside of my slow cooker. If anyone is looking for a Christmas gift a Tofu Press would be awesome. I pressed my tofu for 10-15 minutes, but however much time you have is good. If you're pressed for time, you can still have a good scrambled tofu without it.
Add a little bit of water to your pan and crumble the tofu into the pan so that it resembles the texture of scrambled eggs. You can continue to break up the tofu as you cook it. Add 1 tablespoon of Vegg for every quarter of your tofu. In these pictures I made half of my tofu with two tablespoons of Vegg. Continue to cook, mix, and add a little bit of water until all the Vegg is absorbed and the tofu is yellow. Add salt and pepper to taste. I generally top mine with some tomatoes and avocado and my favorite condiments - Heinz Ketchup and Sriracha. Eat on it's own or serve with some bean and/or potato hash.