Instructions:

Beans & Barley Tofu Scrambler

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

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

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 saute.