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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.