In a large pan, use a fork to break up the block of tofu. I like having organic pieces of various sizes in but feel free to break it up as big or small as you like.

Add 350-500 mL of JustEgg. The more you add, the bouncier the overall scramble will be. I have cartons of 500 mL but I also sometimes just use a full 355 mL bottle.

Use a bit of water to get any remnants of the vegan egg mixture out of the carton and add to the pan.

Season with 2 tbsp vegan fish sauce, 1 tsp sugar, 1 cup chopped flat chives or green onions, and 1/2 tsp white or black pepper. Stir to mix everything well. If you want extra eggy flavour, add black salt (you can reduce the vegan fish sauce to limit the sodium)

Turn on the element on medium heat and start to cook, stirring occasionally. Add about 1 tbsp vegetable oil if you find things are starting to stick (I have a pretty good non-stick pan so I don't usually find I need this but it depends on the day)

Cook until you have some bits that are lightly browned and the mixture has a nice, bouncy texture from everything being cooked through.