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"Though I only used the sauce part of this recipe, I made a phenomenal tofu stew with it: very tasty and very easy to make. I cannot recommend this enough!"
"I did not follow this recipe exactly (hence the 4-stars), but it was the primary inspiration for last night's dinner, which was awesome. I used a pre-mixed tandoori seasoning package and substituted low-fat cottage cheese for the yogurt and it made for the most delightful meal."
"Scrumptious and easy to make - this is definitely a summer 2010 fridge staple; I had some left over raw veggies left (onion, pepper, etc.) that I chucked in as well and it was /so/ tasty. I completely ignored my entree!"
"Phenomenal recipe: tastes and looks great. I did alter mine a little - I substituted brown sugar, used reduced sodium soy, and left out the salt. (Personal preference - I try to avoid salt when I can.) Delightful meal that got me thinking about all the spin-off recipes I'm going to attempt in the near future."
"More of a tofu stir-fry than a tofu scramble. (I at least associate a traditional egg-esque quality with tofu scrambles, which I felt was lacking in this recipe.) It's an okay stir-fry, though. As the "ground red pepper" was not specified I used red pepper flakes."
"Great recipe - definitely use fresh lemons and mint if you have it available. Also, the flavors meld a bit better if you allow this to sit for a couple of hours."