Tofu Tahini Scramble

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Chickpeas

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

  2 cup or 480g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Sesame butter

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

  2 tbsp or 30g

• Hummus

  Commercial

  4 tbsp or 60g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lemon juice

  Raw

  2 tbsp or 30g

Directions

1. Press the tofu with paper towels to remove excess moisture, then cut it into cubes.
2. Heat olive oil in a skillet over medium-high heat. Add the tofu cubes and cook for about 2 minutes on each side until lightly browned, approximately 8 minutes in total. Add the minced garlic and cook for an additional minute.
3. Add the chickpeas, cherry tomatoes, tahini, hummus, soy sauce, and lemon juice to the pan. Sauté until the mixture is thoroughly warmed and the tomatoes are soft. Serve immediately.