Print Recipe

Beans and Barley Tofu Scrambler



  • 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


  1. Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.
  2. Heat 12-inch nonstick or well-greased, skillet over medium heat. Add oil and saute mushrooms until cooked, about 5 minutes.
  3. Add tomatoes and green onions and cook for 1 minute.
  4. Add tofu mixture and cook, scrambling occasionally, until some of it begins to brown a little.
  5. Garnish with toasted sesame seeds.

Yield: 6 servings

Serve with home-fried potatoes and toast. This dish is also good with corn bread, muffins or bagels.

Source: Beans & Barley Market and Cafe, Milwaukee, Wisconsin

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