Chow Mein with Tofu

I have a OAMC version and serving on the same day version. HEre's the regular version for 8 people:

Drain tofu well (set it in a colander early in the day and set a bowl or pot of water on the top of this).

Cook 16 ounces of spaghetti just to al dente. Drain.

Meanwhile combine:
8 lightly beaten eggs,
1 cup chopped green onions
1/2 pound or 2 cups crumbled tofu
1 cup bean sprouts
1 1/2 t. salt
1/2 tsp or more red pepper

Heat 1/2 cup of oil in large skillet or Wok

Cook egg mixture, stirring constantly, til scrambled. push to side of skillet and add spaghetti and a bit more oil if needed. Add 2 cloves of minced garlic, cook until hot.

Top with chow mein noodles if desired.

You can also add chopped cabbage and grated carrot to the stir fried mixture if desired.

To make for a OAMC freezer meal:

Combine eggs, green onions, tofu, salt, pepper, and garlic in a bag and seal.
Cook pasta to just barely al dente, toss with a tablespoon or so of sesame oil or melted butter and seal this in a bag as well. Attach the two bags together so you can find them easily on cooking day. I would use a rubber band.

On cooking day, thaw, then cook the egg mixture as described above, adding fresh or canned bean sprouts (I wouldn't use the canned sort, but you can if you don't know any better), and continue cooking as above.

The red pepper and garlic amounts here are conservative estimates. We would use more.

For added flavor, after you have drained the tofu well, crumble it, and add some chicken broth powder to the egg/tofu mixture.