It's Time WE Make TOFU Scramble BETTER

[@SauceStache]

I HOPE everyone gives this one a try!!!! The little texture change makes a world of difference and its mind blowing!! Give this video a share for me!!

[@_carbon]

Love the Outros with your Adorable Wife! :)

[@DaughterofYah83]

Have you done vegan eggnog or other holiday recipes? Asking for a starving vegan... me, I'm asking for me 😂

[@susannewcomer6014]

I use Just Egg. I add it in with the tofu crumble and it really really looks and feels like scrambled eggs! I do add black salt too.

[@peggysimpson6866]

Where can I get black salt?

[@susannewcomer6014]

@@peggysimpson6866 I bought mine at a middle eastern shop here or you can order it from amazon!

[@emmasgoodies]

I've always wanted to try tofu scramble!! Think it's time!🙌😍

[@SauceStache]

OMG you should!!! Its so good!!

[@shanesmith1786]

@@SauceStache Myself being a non-vegan i am finding it difficult not to admit that it is totally possible to feed the human body with plant based materials only. You sir are a genius. Your passion for emulating meat based products using plant based materials is honestly amazing and inspiring. You are bordering on being a Scientist.

[@alexxtz4653]

Omg hi Emma!!

[@spmbot1837]

@@shanesmith1786 yeah I am not a bot 🤖 😳

[@iis.1989]

I always add the black salt after cooking. Adding the black salt while cooking, makes it's eggy taste dissapear because it's heat-sensitive. Thank you for all the amazing vegan videos.

[@CompostWatcher]

Thank you, I've found that too.

[@iis.1989]

@@CompostWatcher 😉

[@dorothybrown8859]

Thank you for that info. I am new to using tofu and never used black salt before, now I know how.

[@heistruth2865]

Would you say the black salt make a significant difference? I need to buy it online as it is not sold locally and I just made tofu scramble for the first time this week. It was good, but believe it can be better...

[@julia1234]

@@heistruth2865 get it from an Indian supermarket .. and yes it makes a huge effort but as mentioned, add after cooking 🌻

[@AyceMcGee]

Me, sitting here eating some basic tofu scramble, "Oh... is this a callout video?" :p

[@SauceStache]

bwhahahahhahah

[@spanishDoll1]

Lol girl ikr

[@jamespalmer1096]

The universe never lies

[@agiegovender5666]

Mine is divine. Onions fried till transparent in olive oil, add a green chill, add turmeric, add tofu and use a fork to mash up to the consistency of a scrambled egg. Add salt and pepper and finally add a handful of dhania aka cilantro. Enjoy and you welcome. Ps I do not use black salt because the sulphur taste makes me think that I am eating a real egg.

[@julzzbott]

I always just do firm + silken tofu. Easy way to add more texture without specialty ingredients!

[@SauceStache]

Oh that totally works too... it just won't bind them all together. But absolutely still great

[@IQzminus2]

Yeah, this is what I do as well. I like the variation of ‘doneness’ it adds. Would be fun to try a hybrid of that and the technique in the video.

[@brianadamguerra]

try soft tofu and squees it with your hands

[@TahtahmesDiary]

You open 2 whole tofus?

[@julzzbott]

@@TahtahmesDiary I'd probably use like half of each yeah. Tofu stays well in the fridge and i eat it a lot so I don't mind

[@perhaar]

Thanks for sharing 👍 Quick tips... Every time I use "Black salt" I add it after frying/coocking. Just before serving. That way you don't "burn" the egg taste away and you get SO much more egg flavor out of it. Try it out and you will never go back 😉

[@alexandragatto]

TBH the day I realized medium tofu has a consistency 1000% more like a cooked egg white was a historic moment. Never looked back. I genuinely don't know how extra firm became the default for scramble. Also makes an amazing egg salad too!

[@benf6822]

I use half medium and half silken, comes out perfect every time

[@arj-peace]

Agree agree! Never understood why firm or super firm is the default for scrambles. Medium firm is custardy like eggs. If I can't find it (for some reason harder to find), I'll mix firm and silken. Pretty nice combo for scrambles and egg salad.

[@aforty1]

Sauce Stache Tofu Scramble Ingredients * 1 block of Extra Firm Tofu * ½ cup alt milk * 1 tsp turmeric (split into two) * ½ tsp kala manac (sulfuric salt) * ½ tsp kappa carrageenan * ¼ tsp mushroom powder Instructions 1. Put tofu in a bowl and mash to small consistency 2. A ½ tsp of turmeric and kala manac to tofu and mix well. 3. Add milk in a separate bowl together with ½ tsp of turmeric, vegetable bullion, kappa carrageenan, mushroom powder, then mix well. 4. Add milk mixture to tofu bowl and mix to combine. 5. Mix all ingredients together in a bowl. 6. Add a touch of oil to your frying pan and heat up the tofu mixture. Let it come to a slow simmer and let it simmer for a few minutes. 7. Turn the heat off and let the temperature come down for about 10 minutes which is when the kappa carrageenan will activate and the tofu will begin firm up. Now enjoy your tofu scramble!

[@bernardettea9046]

My recipe: - coconut oil - firm tofu, 1 lb - onions, peppers, whatever green veg - cumin, coriander, tumeric (1tsp each), paprika (1/2 tsp), chili powder - garlic! 1-2 cloves - nutritional yeast (2 heaping tbsp) - soy sauce (1tbsp) - vegan yogurt (1/4 cup) or greek yogurt if not vegan ( optional step but it makes it nice and creamy) - black pepper - black salt, 1/8 tsp Heat oil, saute onions and peppers. Add spices to bloom (incl. Black pepper). Crumble in tofu. Add soy sauce. Sautee. Add chopped greens. When cooked to your liking, off heat stir in black salt and yogurt. Taste and adjust for salt.

[@SauceStache]

AHH"HH That sounds so good!!

[@bernardettea9046]

@@SauceStache omg! Thanks for commenting! I love your channel and will be trying your hack too! Thanks for the vegan deliciousness

[@J.Clig10]

For anyone who does not want soy, I accidently found out the hempseed scrambled eggs Home made creamy hempseed milk, add a part (you've got to play with the measurements. you need the oil or it won't curd) hempseed oil. Mix it well, then add your spices. Put it on a heat until it boils and the mixture starts curdling, like when the whey separates when you make cheese. Drain the liquid and put it back on the stove until it gets the consistency you want. Takes about 15 minutes.

[@keithtucker8262]

You remind me of a clean Seth Rogan

[@SauceStache]

hahaha I get that a LOT

[@kel5710]

😂😂😂💯❤️

[@injunsun]

I hadn't see it, now I can't unsee it.

[@catherinelilas]

Yes he does! Both beautiful men 😍

[@keithtucker8262]

Now you have to make an American pickle...

[@royjones5790]

Mushroom Powder to "the Stache" is the Nutmeg to "Tonwsends 18th Century cooking". But yeah, I'd put that in everything too now that I got it.

[@SauceStache]

Its life changing hahaha

[@royjones5790]

@@SauceStache FR FR tho. When you said it existed I was like "whaaaaaaaaaaaa???!?!"

[@royjones5790]

@@SauceStache oh, and yes, I ran to the store, snatched up some tofu & had a scramble. I twas GOOD, although I didn't do much of your recipe. You reminded me how easy it was to make some (& yes, used that mushroom powder)

[@royjones5790]

@Thora Friganza "DON'T CROSS THE STREAMS!!" -Dr. Spengler 1984

[@1cosmicdebris]

I'm always referencing Townsends and his use of Nutmeg! When I think of one, I think of the other!!! Haha

[@kenreeve32]

Such a great idea! I already have plenty of that type of kappa carrageenan for making vegan mozz cheez so this gives me another great use for it.

[@mamieslife1954M]

I like to use silken tofu for my scrambles. drain to water which makes it a little firmer. Once you add vegan chicken seasoning and some black salt to it because black salt smells like eggs. Silken tofu is creamery anyway.

[@Nettkin]

I keep mine simple, just nutritional yeast, garlic and onion powder and salt. Add some almond milk towards the end of cooking to make it creamy. Always amazing 😍

[@galbalandroid]

The stuff you're making in your videos is like the future of healthy and cruelty free food!

[@drdluv]

So excited to watch this! Thanks for sharing your contagious excitement for vegan food. Especially at a time like this.

[@SauceStache]

Thank you so much!!!

[@kiwifeijoa]

Great idea, as always, I do like the creamier texture in a scramble. The wholefood seaweed is carrageen moss and has been used in Ireland for centuries, so you can use that too, it disappears into a gel when cooked. Love your wacky ideas.

[@nikczemna_symulakra]

Or simply add a mixture of chickpea flour and soy milk to your frying medium/soft tofu 👌😉 (works as a slurry in sauce recipes + more proteins makes it even more filling) I stopped chasing "the better consistency" at this point, so really recommend

[@emilyweeks8707]

Is there a viable thickening substitute if I can’t get my hands on carageenen? Like cornstarch, tapioca starch, etc?

[@llody8888]

maybe agar powder? it's made of seaweed too

[@itstrysten]

Just wanted to throw in that Xanthan Gum is a magical and extremely powerful thickener that is pretty available.

[@cupidzsnakes6865]

@@itstrysten xanthan gum isn’t always vegan

[@itstrysten]

@@cupidzsnakes6865 reason?

[@Shirmagedrusclau]

This was just what I was looking for. I followed your instructions with the half a cup of milk. I think next time I'm going to add slightly less as much as I cooked it trying to cook off the water milk in it it's still stayed rather wet at the end. I had sauteed onions asparagus and little tomatoes and put it in at the end and made myself a breakfast burrito. Good job

[@SauceStache]

Nice!!! Sorry it was a little too wet, but otherwise it sounds like you still were able to enjoy it!!! It comes out pretty dang good right?

[@Shirmagedrusclau]

@@SauceStache you were right though the more it cooled almost to a point of being cold it ended up being fluffy and in pieces like a scrambled egg. Because I ate mine while it was still warm I thought there was too much liquid. I bought the mung beans and I want to try again your mung bean egg recipe. This was good though Good job. This is the first time I've used any additives as in kappa carrageenan

[@margarett_b]

That's exactly what I needed :D I've been experimenting with tofu scrambles A LOT to make them more scramble-like but this is a concept I've not thought about! And I must say, the result you've achieved looked fantastic! As always, great job! . Sending you all the love! Stay safe and sound!

[@SauceStache]

Lots of love right back Margaret!!! This is a legit tofu scramble!!! I hope you make it!!

[@rt-wk4fp]

I made this for breakfast for the first time today and LOVED IT!! I used vegan chicken broth instead of plant milk cause I only have sweetened coconut milk at the moment, but I’d like to try a half milk / half broth next time.

[@Hannahhclare]

I love making tofu scramble with both firm and silken tofu. I find that has really good and egg like consistencies 👌

[@Apo-lr2xu]

would it work with agar agar?

[@HarveyHirdHarmonics]

I just add white almond butter mixed with water at the end of frying the tofu, stir it up until it's mixed and take it from the heat. Turns out perfect for me.

[@MsJosiejo32]

I blend up a chunk of tofu with corn starch, a little soy milk, a touch MSG, turmeric, a little nutritional yeast, pepper, garlic powder, plenty salt. Then add it to my frying pan of tofu, plus black salt 👌 - makes creamy saucy tofueggs

[@kevindeemter8966]

Hey! Can you please add a link in the description to the “chik’n powder” product ?

[@queentina47able]

I use extra firm tofu with bell peppers, onion, garlic and vegan cheese it is delicious and super moist. When I ate eggs I always cooked them until they were dry I personally don't like wet scrambled eggs.

[@papparocket]

Not comfortable with karragenan. Do you think a little agar agar would have a similar effect? And if not that, how about tapioca starch (not as much as when making stretchy cheese, but enough to do some binding). In fact a little nutritional yeast and tiny pinch of garlic powder with a little bit of a stretchiness from the tapioca starch could give it more of a "cheesy egg". Well there is nothing to do but try. I'll report back next week when I modify my normal Sunday morning tofu scramble (along with waffle iron hashbrowns).

[@tkaotic]

I just recently got into tofu and my first tofu scramble was AMAZING. It was creamy like a beautiful French soft scramble. (I put it in a Crunchwrap) but the difference between what I did I truly believed made the difference. My tofu was homemade and pressed to medium firmness the day before and had been soaking in salt water overnight. It practically broke apart itself, sprayed avocado oil in the pan, salt pepper, turmeric, and nutritional yeast. I’m not vegan I’m not even vegetarian and I will never make eggs over my homemade tofu scramble in applications like this again. It was much wetter and I didn’t press it. I think leading with extra firm tofu is what’s causing the dryness and the stigma against tofu scrambles. Plus homemade really is superior I cannot stress that enough

[@aneoliveira1464]

Tell me one thing you CAN'T make it better. I'll wait

[@SauceStache]

HAHAHAHA I'm sure there are things lol but I will always at least try!

[@itstrysten]

Soy milk 😬

[@piau1798]

Looks delicious! But try adding the black salt after cooking the tofu, it will lose its “egginess” (not a word probably^^) when you add it while cooking. Just add it on your plate :)

[@auntletha]

I used frozen silken tofu after I let it thaw and squeeze out the water and add a little cashew cream to it the pan and the tofu crumble with seasonings and I love it that way.

[@plantbaseddavid]

Making this right now! And your camera upgrades have improved your video quality soooo much!!!!!

[@Bkaliczkapotter]

I make my scramble with silken tofu instead of firm, and the texture is a lot more like regular scrambled eggs, but will definitely try this one as well

[@__eganista6372]

I had my first tofu scramble on holiday. Made with cashews, spring onion and chili flakes. OMG it was the best! I'm officially in love with scrambled tofu!

[@biowired]

excellent video once again -- ive been curious as to how i could improve tofu scramble, and i think youve cracked the case dude! nice work.

[@Silzaress]

I always thought tofu scramble is really dry so I just add some avocado after it's done cooking. That's also pretty good. :)

[@leab.2916]

Mr Stache!!! We did it exactly how you showed and it turned out scary good!!!!! Delicious and exactly like egg 😮😮😮😮😮 Almost dish free and so simple also !!

[@PlantLifeYT]

I have a question for you! What model Blendec blender are you using in recent videos? I'm looking to buy one.

[@veronical3135]

“I feel like you want to walk away with this”😂😂😂 so funny…your wife is lovely, you should add her more in your videos.

[@SauceStache]

She’s pretty fantastic right! Thank you! This is an older video and good news she’s now in almost all my new videos

[@veronical3135]

@@SauceStache She’s wonderful, God bless you two and thank you for all the inspiration.👍

[@GingerVixen7]

Where do you get the mushroom powder? I can't seem to find it in any of my local grocers or Asian markets!

[@denimacaz]

It’s often called “Mushroom Seasoning”. That’s the name I find it under at my Asian Market.

[@madhavidevidasi]

You can make your own mushroom powder. You just blend the shitake mushrooms in the blender for a minute or so.

[@SauceStache]

So the stuff I use is actually a mushroom extract. It has a WAY bigger punch than just blended mushrooms! That will work and is a great tip! I do have a video showing how to make the extract though

[@mariemartin6665]

Thnx for this! Even before going vegan my husband couldn't eat egg on its own it upset his tummy but I want to try this one for sure and see if we can have "eggs" and toast for breakfast again lol

[@veganocapitalista]

Loved it ! Think it might work with agar agar ?

[@porkrot]

I soak some cashews in water, just enough to cover the cashews then blend them into the water untill smooth. I add it to my tofu after ive mashed it and it makes them super creamy. I add all the standard stuff after that and its amazing.

[@dovrubin9517]

Couldn't find the recipe on the link provided above...?

[@jrmint2]

brilliant...I don't have carrageenan, but I might try another starch

[@ButterFly-bc7yp]

Yeah, have to admit: I love you (-r recipes). They are really life-changing. Greetings from a non-vegan Romanian living in Germany 🤣🙈

[@TKevinBlanc]

You seriously need to buy a bag of hemp hearts and see what you can do with it. Great oily mouth feel, great nutrition, lots of protein, good omega ratio. I use ground hemp seed heart to thicken chili and as a parmesan substitute. In your hands? I'll bet you could do magic.

[@barlovesnoop]

I love that hair color on Monica!

[@SauceStache]

I love it too!!! I'll let her know!!

[@adriantatum1673]

Hello Sauce Stache. Could agar powder be used in place of the carrageenan?

[@Butterflyneverlands]

What about using agar agar instead?

[@sayhitovalarie]

I like using medium firm tofu for tofu scramble. It has a better eggy consistency and has more moisture so it’s very scrambled egg like. It’s also perfect for a vegan egg salad

[@spanishDoll1]

I use the non dairy milk because it also gives added nutrition

[@macrumpton]

Could I use tapioca starch or potato starch or agar agar instead of the carrageenan?

[@livetrueenlighten55]

❓?❓?❓? If you reheat it, is it still good? Or does it loose the consistency from the heat again?

[@chelseajupiter2103]

"This isn't MSG, this is just mushroom powder." ... You think you're slick, huh? Lol.

[@SauceStache]

hahahahaha

[@davbren]

Who else heard the laugh??

[@lucaliaci8588]

@@davbren everyone :D :D ahah amazing

[@nowonmetube]

Why? Because he uses mushroom powder instead of MSG? Or because he likes to use MSG and he just claims that it's being mushroom powder, to prevent the disapproval comments?

[@tbabubba32682]

@Adam A. MSG is just the chemical that forms when Glutamic acid reacts with sodium. It is found in tomatoes and tomato paste naturally. The difference is that mushrooms don't contain the natural sodium that a tomato has just the glutamic acid, but it essentially adds the same flavor compound (as well as others) that MSG adds.

[@earlyriser438]

Stay strong bro, "keep it together" even if the oil boils. Tried your recipes way back when you were still experimenting, I *totally* understand your motivation to switch to animal-free. I hear those blue t-shirts are cruelty free too. Still hunting for info though. Supposed to be nice weather next August, hunker down for the winter and yeah, keep those beautiful scrambled eggs together. 🕊️ Peace out, dude.

[@sandy0811]

I make it with Tapiokastarch and it turns out awesome. It's chewy and the tofu doesn't fall apart as well. But I'll give it a try with kappa carageenan,

[@grozenblat]

Awesome idea and video, just bought all the ingredients gonna try it out tomorrow! Where in Florida do you live man?

[@m1cajah]

Any other way to “yellow” it up besides turmeric? I HATE the taste of it ... like slightly spicy dirt.

[@Chatoyancify]

Carrot powder, paprika, or annatto powder/oil.

[@LoylaDemiseem]

Is black salt safe to consume every with tofu scramble? I read that it has the highest level of heavy metals

[@swozzlesticks3068]

Huh. I actually love the texture of tofu scramble. As a kid I was always sickened by soft or liquidy scrambled eggs I associated it with food not properly cooked. Tofu was always firm. I actually for a long while was looking to improve the taste

[@Willowflower]

I'll have to give this a try. I think I would use oat milk instead of the cashew milk, and put some vegan butter in the pan with the oil for added creaminess.

[@eric_pennington_jr1303]

Could i put sea moss gel in this instead of the carrageenan

[@lavenderoh]

Mine is already great but I'm willing to see your take haha 😉

[@SauceStache]

hahah I bet!! Tofu scramble can be dang good!

[@spanishDoll1]

How do you do yours?

[@marloncolumna]

It made for a great breakfast, thank you for a different spin on this recipe!

[@roku3216]

If I haven't said it lately I'll say it again; Sauce Stache, we love you.

[@billaguirre]

If you mix, "silken" firm (made whit out stirring) and Firm tofu, you will get good result whit out the carrageenan

[@amandadavies947]

Kala namak, is my go to for eggy smelly yummy scrambled tofu

[@SauceStache]

ITS SOOO GOOOD!!!!

[@Andrea_Weird]

Mark, I usually use, at most, a medium tofu in my scrambles to get a softer, curd-like, French scramble-like consistency. Will it make much of a difference, used with the kappa carrageenan? Does the extra-firm tofu soften up a lot?

[@SauceStache]

I like the consistency!!! I remember when I first started messing around I used mostly medium tofu as well. I think it has a great soft constancy for a soft scrambled egg! But it also locked the inconsistency you get with a real egg. The firmer bits that got scrambled into the softer bits. Thats kinda what this does here

[@macrumpton]

I wonder if you could use something like ground flax or chia to create the clumping would work. My one complaint about this channel is that it always seems to require some exotic new ingredient that I don't have ie methylcellulose or carrageenan.

[@SauceStache]

Unfortunately the stuff that is store friendly just isn't that great. Flax or chia just won't firm up nearly as much as carrageenan or methycellulose. I've seen more and more people starting to use some of the crazy ingredients and techniques I use on the show.. hopefully as more and more people use this stuff maybe one day we'll get stores to carrie it more!

[@JessinJapan]

Thank you for sharing your ideas and recipes with us all. Some of the ingredients that you use aren’t easy to find though, even online. Japan is very limited in terms of vegan options at the grocery store. Would you mind recommending substitutes for those ingredients that are difficult to find? Or a website that you can use to purchase them?

[@JTMusicbox]

Great video! I’ve been a fan of carrageenan since years ago when I learned it was one of the reasons Ben & Jerry’s has a better texture than Breyers despite both being natural ingredients brands

[@SauceStache]

Ohhhh I had no idea they used carrageenan

[@katiekelley3984]

What brand and where do you get it? Do they have the right one on Amazon?

[@JTMusicbox]

@@katiekelley3984 There’s tons of options for food grade kappa carrageenan on Amazon.

[@Edge2177]

Will this work with an Instant Pot/Pressure Cooker?

[@8had0w96]

Yesterday morning (before the video went up where i live) i made some improv tofu scramble for breakfast at my SO's home. It was fine, i've made dozens of them, but it was nothing remarkable. Later that day this video shows up in my feed and i'm like "please no just Egg" (it's not sold in Europe). Thrilled bc i happened to have a can of kappa carrageenan gathering dust in my pantry i made this for lunch with some leeks and beyond meat and OMFG. This is so juicy, eggy, and takes only a few minutes more than the vanilla tofu scramble. This is the definition of an upgrade, don't know if i'll ever be able to go back lol.

[@juliojennymartinez6801]

Awesome!!! I just ordered the Kappa Carrageena 👏!!!

[@MettleHurlant]

The best scramble I’ve had is from PPK. It doesn’t try to mimic eggs, has garlic, nutritional yeast and thyme.

[@bertrandpermentier7635]

Would it work with some sort of starch like tapioca?

[@SauceStache]

You could get close... it might end up being a little more gum like then the gel consistency you get here.

[@bertrandpermentier7635]

@@SauceStache Thanks! I'll try to get some carrageenan to experiment with

[@MsJosiejo32]

I use cornstarch, blended up with a chunk of tofu plus soya milk and spices/flavourings - it works a treat if you like a creamy scramble! And much easier to source than carrageenan

[@petewiggins]

I always add a bit of curry powder to tofu scramble but I gotta give these tips a go :)

[@Minnie11chula]

How about tofu egg salad? Would you steam the tofu & cool it?

[@nowonmetube]

It's funny... What kind of work you put into it. Back then we just used silken tofu 🤣 Once I tried flour as thickening agent mixed in milk to make the creamy liquid part of it. Works too! But interesting to use carrageenan.

[@brukkala1]

I never saw black salt in a tofu scramble recipe before. That’s genius! Love that you are making the texture better in your version. What if a person were to add half firm regular tofu and half silken tofu for the slightly creamier bits in egg? Maybe you can go so far as to add some of your amazing vegan cheese to the scramble too. I gotta get my hands on some kappa carrageenan.

[@evennegash9914]

you can achieve an even creamier texture by using medium firm tofu + mixing your spices with some water into a slurry before adding them to the pan of tofu

[@tonydiaz5294]

what chik un broth did you use?

[@mikehart2332]

Where can you get capa carigean (probably spelled that wrong)

[@jojosmb]

I add cornstarch or chickpea flour mixed with soy milk and nooch for that creamy runnier part of the scramble and it works so well :) Can't wait for breakfast now lol

[@sophiamartinez5718]

This looks really great! Quick question, are you going to update your website with recipes soon?? I was trying to make the pea protein chicken and couldnt find a recipe on your website. ended up totally screwing it up. Id really appreciate some written instructions on that and the more recent videos. I really want to try to make some of them!

[@greenbaypackers4464]

Thank you. I have always loves the concept of tofu scramble but I never really loved it that much

[@breannamurphy7123]

I like making a kind of chickpea flower omelette before adding the tofu to the pan and it’s been the best tofu scramble I’ve ever made

[@justels709]

There isn't most of the ingredients where I live but I will def. try to make this ❤️

[@deanv9197]

Random question for my USA citizens. When you go to take your driving license for the first time what do you pay in total and is it a requirement to take lessons for the question test or you can read by yourself ? Thank you

[@Ethan-jr3xu]

Different per state, look at the state requirements at their respective DMV website

[@Ethan-jr3xu]

However, I don’t think there are any lesson requirements if you are above the age of 21, you can study the rule book yourself and take the test just fine

[@danny.b3]

Are use annatto instead of turmeric

[@y7l424]

Can you do this with chickpea tofu?

[@mikeydubs_tv]

Yes I am here for this

[@Concreteowl]

I’ve always used silken tofu. At a pinch making my own from store bought soya milk is fine.

[@lendrestapas2505]

You could use a mixture of firm and silken tofu

[@SauceStache]

Totally!!!! I would still want them to stick together somehow though

[@donnaroberts4565]

I have never heard of keraginan... Or how ever it is pronounced & spelled. I have no idea where to buy it except maybe on this guys website & If I have to order something on a website to be delivered to Australia to make tofu taste like scramble eggs I'm just going to have the toast & jam thanx