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  • Re: Tofu Scrambler

    From Ben Collver@1:18/200 to Sean Dennis on Sun Jun 21 10:17:50 2026
    Hi Sean,

    Sean Dennis wrote to Ben Collver:
    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.

    Title: Tofu Scramble Spice Mix (IDTLC)

    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.
    Here's a similar recipe:

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

    Title: Tofu Scramble Seasoning
    Categories: Seasonings, Tofu, Breakfast, Seandennis
    Yield: 2 Servings

    1 tb Olive oil
    16 oz Firm tofu
    2 tb Nutritional yeast
    1/2 ts Salt; or more to taste
    1/4 ts Turmeric
    1/4 ts Garlic powder
    2 tb Plain non-dairy milk;
    - unsweetened

    Heat the olive oil in a pan over medium heat. Mash the block of
    tofu right in the pan with a potato masher or a fork. You can also
    crumble it into the pan with your hands. Cook, stirring
    frequently, for 3 to 4 minutes until the water from the tofu is
    mostly gone.

    Now add the nutritional yeast, salt, tumeric, and garlic powder.
    Cook and stir constantly for about 5 minutes.

    Pour the non-dairy milk into the pan and stir to mix. Serve
    immediately with sliced avocado, hot sauce, parsley, steamed kale,
    toast, or any other breakfast item.

    Recipe FROM: <https://www.noracooks.com/tofu-scramble/>

    Formatted by: Sean Dennis

    MMMMM

    Wherever you go, there you are!

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  • 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


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