....recreating the tofu scramble from the Chicago Diner, that is. I realized that the trick is to mix up the tofu, soy sauce and tahini until it forms almost a paste. I even added a little water to the mixture to do this and it ended up working WAY better than my previous attempts. Also, you have to just let it chill out for a few minutes while cooking in your skillet/ griddle to get the outside browned. It actually would have been perfect if I was better at flipping stuff with spatulas....it got all crispy on the outside and smooth and creamy on the inside. So overall, I'm pleased with how I did! I know I'll probably never be able to make this scramble as well as it is at the Diner since they do everything so magically, but that's alright. To go with the scramble, I made grilled zucchini and asparagus, along with cornbread muffins (also from the Chicago Diner cookbook, of course!) and froze the remaining 11 muffins (ha! I love making an entire batch of something just for one freaking muffin). These muffins are pretty crappy, though. They're very dry and flavorless- I think they really need some maple syrup added to the mix or something...... I have no idea why though, since the muffins at the restaurant were very good actually. Hm.......I'm clueless. Oh well, I really want to try the skillet cornbread from Vcon, so that will definitely be the recipe I go with next time!