Eggish flavor paste
1/2 cup (60g) spicy brown mustard
1/4 cup (25g) nutritional yeast
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon (8g) marmite/vegemite
1 teaspoon (6g) Braggs liquid aminos
1) Combine everything in a small bowl and mix well. Use 1/2 to 3/4 teaspoon per "egg".
For scrambled tofu, use 1/2 to 3/4 teaspoon per 1/4 cup (4 oz) of tofu.
Although the ingredients are savory, I also like using a small amount in sweet custard-type desserts, like bread pudding, or rice pudding or in egg nog. Use much less of the flavoring in the sweet desserts though. It's all personal preference, but in sweet desserts, I've found if you can see more than a barely noticeable color change when you add this egg flavor, it's too much. This is a flavor only, so in baked goods and other items that traditionally use eggs, you will still need to use an egg substitute to replace the function of the eggs in the recipe.
Source of recipe: I came up with this after playing around with a bunch of other tofu scrambled egg recipes that were missing a little something.