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  • Tofu Scrambler

    From Sean Dennis@1:18/200 to Ben Collver on Sat Jun 20 13:56:01 2026
    Hello Ben,

    Found this recipe while browsing around on teh interwebz today and thought you might like it. My mom made this for us kids a few times when we were young. I am not vegan but I would definitely use this on regular eggs also.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tofu Scramble Spice Mix (IDTLC)
    Categories: Breakfast, Tofu, Cheese/eggs, Seandennis
    Yield: 4 Servings

    1/2 c Nutritional yeast
    4 ts Black salt
    3 ts Onion powder
    1 ts Garlic powder
    1 ts Ground tumeric

    MMMMM-----------------------EXAMPLE USAGE----------------------------
    1 ts Vegan butter or oil
    1 Block tofu (12-15 oz/350-420
    -g, medium firm, firm, or
    -extra firm
    2 tb Tofu Scrambler spice mix

    To make the tofu scramble spice mix:

    Add all of the ingredients into a sealable jar and shake well or stir
    to combine. Store in your pantry until ready to use.

    To make a tofu scramble:

    Add vegan butter or oil to a pan and heat. When hot, add your tofu of
    choice. Medium-firm tofu will result in a creamy and tender scramble,
    firm tofu will be a bit less tender, and extra-firm tofu is perfect
    for a drier scramble. Crumble the tofu of choice into the pan, and
    sprinkle over 2 tablespoons of the tofu scramble spice mix. Stir to
    evenly distribute the spice and heat through.

    From:
    https://itdoesnttastelikechicken.com/tofu-scramble-spice-mix-tastes-like
    -eggs/

    MM'd by Sean Dennis (1:18/200@Fidonet--618:618/1@Micronet) on 20 June
    2026.

    MMMMM

    -- Sean

    ... Beware: tagline thief in this echo!
    --- GoldED+/LNX 1.1.5-b20240209
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Ben Collver on Wed Jun 24 18:21:35 2026
    Ben Collver wrote to Sean Dennis <=-

    Thanks! I used to date someone with an egg sensitivity and we made
    tofu scramble now and then. The nooch and turmeric give it a yellow, eggish color. A trick i learned from my sister was to use Indian black salt, which adds a hint of a sulfuric flavor, making it taste more like eggs. I seldom buy eggs or tofu, but i'll save this recipe for that occasion.

    Oh, the Indian black salt makes sense, definitely.

    (No recipe as my main computer is down and I rebuilt my laptop's Slackware install and haven't installed DOSemu yet, so no Meal-Master.)

    -- Sean


    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)