BEANS & BARLEY TOFU SCRAMBLER
Source: Beans & Barley Market and Cafe, 1901 E. North Avenue, Milwaukee, Wisconsin
1/4 C. tahini
1/4 C. shoyu
1 tsp. black pepper, or to taste
1 tsp. salt
2 tsp. garlic powder, or to taste
2 lb. firm tofu, drained, dried and coarsely crumbled
2 tsp. olive oil
2/3 C. sliced fresh mushrooms
2/3 C. diced tomato
2/3 C. 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 nonstick or well-greased, skillet over medium heat. Add oil and sauté 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. Makes 6 servings.
NOTE: Serve with home-fried potatoes and toast. This dish is also good with corn bread, muffins or bagels.