Looks like you gotta press that tofu a lot more! But honestly, tastes the same right? Plus, stir-fry is always a solid backup. No shame in the kitchen game, we’ve all messed up a recipe or two… or ten.

There's an art to the perfect tofu scramble - it's all about the moisture content and not over-stirring. Try pressing your tofu for at least 30 mins next time, use non-stick, and toss gently to form those nice curds. But hey, at least with stir-fry, size doesn't matter, and it's all about that flavor. Kudos for not wasting it!

Tofu dust? LMAO, congrats on inventing a new health food, just need to market it right. 'Tofu Dust: the next superfood' 😆

Dude sounds like a good effort tho. I make tofu like thrice a year and sometimes it's great, most times it's... not lol. Did you at least get some good flavors in there with the turmeric and stuff? Silver linings, right?

Bam! When life gives you tofu dust, make tofu... a stir-fry I guess. Don't sweat it, sometimes the kitchen wins. But hey, turmeric is amazing health-wise, so sprinkle that tofu dust on everything you got!

This is why I'm scared to try cooking tofu. Don't even know what black salt is but sounds like you're on some next-level shiz.

lol tofu dust, sounds like a cooking spell gone wrong 😂 Just smash it in a sandwich tomorrow, call it a tofu crumble sandwich, probs still tastes good 🥪

Ah, the ol' tofu crumble instead of scramble, been there! You've got to press that tofu like your life depends on it to get out all the water, or it'll just fall apart. Extra-firm is best for scrambles, and don't move it around too much. A good non-stick pan or well-seasoned cast iron helps too. Live and learn, though, right? Tofu dust today, gourmet scramble tomorrow!