This is my go-to tofu scramble recipe, especially for days when I don't feel like preparing a cheeze sauce (as required by my other favorite scramble recipe).
Shelloid! I really want to make this--DH bought frozen rhubarb and I want a non-dessert to try it. Just one question--to what temperature do I set my oven for the last part of the recipe?
Good taste, but I found them to be pretty crumbly. One thought--my smallest cans of tomato paste are still more than 4 Tbsp. worth--maybe closer to 8 Tbsp. (or 1/2 cup).
This was great! Followed it to a T except I added some crushed red pepper for some spice and subbed some dry white wine for the sherry. I used my immersion blender to get it all blended in the pot.
Jake's Scrambled Eggs