1 pound extra firm tofu
1/4 cup vegan butter (I use Earth Balance)
6 tablespoons unsweetened nondairy milk
2 tablespoons nutritional yeast
1 teaspoon onion powder
Salt and pepper, to taste
1) Freeze your tofu overnight. About an hour to an hour and a half before preparing the dish, cut the tofu into 1/2" thick blocks and thaw in cool water. When it is no longer frozen, drain your tofu in a sieve. Use one paper towel for each block and wrap up your tofu to press all of the leftover water out. Crumble into smaller pieces.
2) Melt vegan butter in a medium sized sauce pan over medium heat. Add tofu and stir. Add nondairy milk and nutritional yeast, stirring to combine. Stir for about a minute and add the onion powder, salt, and pepper to taste.
All this recipe requires to finish cooking is to ensure that the tofu has absorbed all of the liquid without drying out.
I went out on a limb and threw this together hoping it would turn out like eggs. I was very surprised by how well it actually turned out.
Source of recipe: I wrote this Recipe.