Beans & Barley Tofu Scrambler

  • 1/4 cup tahini
  • 1/4 cup shoyu
  • 1 tsp black pepper, or to taste
  • 1 tsp salt
  • 2 tsp garlic powder, or to taste
  • 2 pounds firm tofu, drained, dried and coarsely crumbled
  • 2 tsp olive oil
  • 2/3 cup sliced fresh mushrooms
  • 2/3 cup diced tomato
  • 2/3 cup chopped green onions
  • Toasted sesame seeds for garnish image placeholder

Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.

Heat 12-inch nonstick or well-greased, skillet over medium heat. Add oil and sauté mushrooms until cooked, about 5 minutes. Add tomatoes and green onions and cook for 1 minute.

Add tofu mixture and cook, scrambling occasionally, until some of it begins to brown a little. Garnish with toasted sesame seeds.

Servings: 6
Source: Beans & Barley Market and Cafe, Milwaukee
Submitted by: Recipe Group Member