Comments on: Tofu on a Tuesday*: Scrambled Tofu http://fussfreeflavours.com/2008/08/tofu-on-a-tuesday-scrambled-tofu/ Tasty Stuff Without the Fuss and Lots of Baking Mon, 21 May 2012 11:52:19 +0100 hourly 1 http://wordpress.org/?v=3.3.1 By: Michelle http://fussfreeflavours.com/2008/08/tofu-on-a-tuesday-scrambled-tofu/comment-page-1/#comment-393 Michelle Tue, 02 Sep 2008 17:26:00 +0000 http://fussfreeflavours.com/?p=22#comment-393 Nooch! ha! It's good stuff. I just made the macaroni and cheese from Veganomicon. It was great! <a href="http://doesabodygood.blogspot.com/2008/03/close-your-eyes-and-think-cheese.html" rel="nofollow">http://doesabodygood.blogspot.com/2008/03/close-your-eyes-and-think-cheese.html</a> Nooch! ha! It’s good stuff. I just made the macaroni and cheese from Veganomicon. It was great! http://doesabodygood.blogspot.com/2008/03/close-your-eyes-and-think-cheese.html

]]> By: HoneyB http://fussfreeflavours.com/2008/08/tofu-on-a-tuesday-scrambled-tofu/comment-page-1/#comment-394 HoneyB Mon, 01 Sep 2008 00:04:00 +0000 http://fussfreeflavours.com/?p=22#comment-394 This looks really delicious and makes me want to make my mom's recipe! I love tofu :) This looks really delicious and makes me want to make my mom’s recipe! I love tofu :)

]]> By: kathryn http://fussfreeflavours.com/2008/08/tofu-on-a-tuesday-scrambled-tofu/comment-page-1/#comment-395 kathryn Thu, 21 Aug 2008 00:30:00 +0000 http://fussfreeflavours.com/?p=22#comment-395 What a lovely breakfast Hippolyra - and a great way of getting those vegetables in. So pretty with the peppers and spinach.<br /><br />I've seen a few people talking about nutritional yeast and using it in recipes. But I've always just substituted a bit of soy sauce. However from your description, I seem to be missing out on some depth and complexity of flavour. Will have to source some. Thanks for the info. What a lovely breakfast Hippolyra – and a great way of getting those vegetables in. So pretty with the peppers and spinach.

I’ve seen a few people talking about nutritional yeast and using it in recipes. But I’ve always just substituted a bit of soy sauce. However from your description, I seem to be missing out on some depth and complexity of flavour. Will have to source some. Thanks for the info.

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