Beans and Barley Tofu Scrambler

Yield: 6 servings

Ingredients

• 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

Instructions

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

Notes

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

Attribution

Beans & Barley Market and Cafe, Milwaukee, Wisconsin