Tofu Tahini Scramble

Ingredients

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Tofu

  Raw, firm, prepared with calcium sulfate

  ¼ block or 81g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ¼ cup or 60g

• Garlic

  Raw

  ¼ cloves, minced or 0.8g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ³⁄₁₆ cup cherry tomatoes or 28g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ½ tbsp or 8g

• Hummus

  Home prepared

  ¹⁄₁₆ cup or 15g

• Soy sauce

  Made from soy (tamari)

  ¼ tbsp or 5g

• Lemon juice

  Raw

  ½ tbsp or 8g

Directions

1. Press tofu and dice into cubes.
2. Heat the oil in a skillet or a large saucepan over medium high heat. Add the tofu and cook for about 2 minutes per side, until each side is lightly browned (about 8 minutes total). Add the garlic and cook for 1 minute longer.
3. Add the chickpeas, cherry tomatoes, tahini, hummus, tamari, and lemon juice to the pan. Saute until the mixture is thoroughly warmed and soft. Serve.

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