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Scrambled Tofu

from: The Chicago Diner Cookbook, by Chef Jo A. Kaucher

breakfast, Vegan, Gluten-free

4 Servings

  • 1 package firm tofu, pressed for 15 minutes
  • 1 T sunflower seeds
  • 1 T sesame seeds
  • 1 T Tamari
  • 1 T tahini
  • 1/8 t turmeric (optional, for color)

Mash the tofu with a potato masher or a fork. Mix with all the remaining ingredients until uniformly combined. Sauté the mixture in a lightly oiled skillet 3 to 5 minutes, and turn to brown the other side 3 to 5 minutes more.