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Beans & Barley Tofu Scrambler
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(6 servings)
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- 1/4 cup tahini
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1/4 cup shoyu
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1 teaspoon black pepper (or to taste)
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1 teaspoon salt
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2 teaspoons garlic powder - or to taste
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2 pounds firm tofu (drained dried and coarsely crumbled)
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2 teaspoons olive oil
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2/3 cup sliced fresh mushrooms
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2/3 cup diced tomato
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2/3 cup chopped green onions
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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.
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It'll feel like scrambled eggs but it's actually tofu and tahini (plus mushrooms, tomatoes and other fresh stuff).
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Mr Breakfast would like to thank lexani97 for this recipe.
Recipe number 531. Submitted 9/13/2002.
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