02-24-2005, 01:38 PM
[font "Arial"][size 4][/size][/font]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 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.
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 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.