Although my first encounter with Scrambled Tofu was pretty unsatisfying, I've been tweaking the process for the past year and found something my husband and I both like. The recipe is the same as linked above, except that I don't use bell pepper anymore - just nicely browned onion and garlic in olive oil.
The key, I think, is draining the tofu. That gets rid of the strange flavor.
I grilled a corn tortilla,
spread some re-fried beans on the roasted corn goodness,
spooned on some tofu scramble,
and topped with salsa and fresh diced tomatoes.
It's not something I would make every morning, but sometimes during a fast a little extra protein helps.
Since I would eat Mexican food five times a week if my family tolerated it, this meal is a special treat for me.