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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 <\/span><\/p>\n Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine. <\/span>Heat 12-inch non-stick, or well-greased, skillet over medium heat. Add oil and saut\u00e9 mushrooms until cooked, about 5 minutes. Add tomatoes and green onions and cook for 1 minute. <\/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":" 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…<\/p>\n