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 pounds 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 non-stick, 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.