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1\/4 C. tahini<\/span><\/p>\n 1\/4 C. shoyu<\/span><\/p>\n 1 tsp. black pepper (or to taste)<\/span><\/p>\n 1 tsp. salt<\/span><\/p>\n 2 tsp. garlic powder — or to taste<\/span><\/p>\n 2 pounds firm tofu (drained dried and coarsely crumbled)<\/span><\/p>\n 2 tsp. olive oil<\/span><\/p>\n 2\/3 C. sliced fresh mushrooms<\/span><\/p>\n 2\/3 C. diced tomato<\/span><\/p>\n 2\/3 C. chopped green onions<\/span><\/p>\n Toasted sesame seeds for garnish <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.\u00c2\u00a0 <\/span>Heat 12-inch non-stick, or well-greased, skillet over medium heat. Add oil and saut\u00c3\u00a9 mushrooms until cooked, about 5 minutes. Add tomatoes and green onions and cook for 1 minute.\u00c2\u00a0 <\/span>Add tofu mixture and cook, scrambling occasionally, until some of it begins to brown a little. Garnish with toasted sesame seeds.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.\u00c2\u00a0 Heat 12-inch…<\/p>\n