My favourite part of this was definitely the sauce - providing you like the flavour of "nooch" because it's quite strong, (I added some lemon juice to add another note). As another reviewer said, I found the sauce very thick, so next time would definitely cut the flour down. I made half the batch of sauce and still have some leftover for other things, so it makes a lot in relation to the amount of tofu (I used one regular pack of firm tofu). The scramble part for me was OK, needed some more seasoning and was on the dry side so added a few things here and there. Had never tried tomato paste in a scramble before, that was an interesting change. I really like this idea though and will try again maybe on toasted english muffins for that "benny" effect. Thanks Carol!
I just made the sauce as I already have a favourite recipe for scrambled tofu. The sauce was nice, but I found it to be way too thick and salty: try starting with half the amount of flour and salt and working up from there if necessary. Also, although the sauce was tasty in its own way, if you're looking for a convincing vegan analogue of real hollandaise sauce you will be disappointed by this recipe. Don't get me wrong, though: I did enjoy it, and Carol is right - it does make a plain old plate of scrambled tofu into something rather special!
Very good, even without the sauce! I made this without the spinach since I didn't have any at home, and used cooking spray instead of oil, so it turned out slightly dry, but yummy nevertheless. I used a good amount of a local curry powder, which really added a nice kick! I had this over toasted bran bread for a lovely brunch.
This was excellent on sourdough toast.