Beans & Barley Tofu Scrambler

(6 servings)

  • 1/4 cup tahini
  • 1/4 cup shoyu
  • 1 teaspoon black pepper (or to taste)
  • 1 teaspoon salt
  • 2 teaspoons garlic powder - or to taste
  • 2 pounds firm tofu (drained dried and coarsely crumbled)
  • 2 teaspoons olive oil
  • 2/3 cup sliced fresh mushrooms
  • 2/3 cup diced tomato
  • 2/3 cup chopped green onions
  • Toasted sesame seeds for garnish
Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.

Heat 12-inch non-stick, or well-greased, skillet over medium heat. Add oil and saute 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.

FYI: "shoyu" is another name for soy sauce.

It'll feel like scrambled eggs but it's actually tofu and tahini (plus mushrooms, tomatoes and other fresh stuff).

Mr Breakfast would like to thank lexani97 for this recipe.

Recipe number 531. Submitted 9/13/2002.