Quick and Easy-to-Make Tofu Tahini Scramble

You won’t be disappointed with this creamy vegan-friendly meal! It's This scramble has a sweet and spicy Asian flare, and is super quick and easy to make.

The coconut oil gives the dish its sweetness, and the tahini gives it a nutty, warm flavoring.

I served my tahini scramble over baby kale, chard, and spinach, but it would be just as yummy over a quinoa or brown rice.


Tofu Tahini Scramle

Makes 2-3 servings


  • Coconut Oil, 3-4 T
  • Garlic cloves, 2
  • Tahini, 2-3 T
  • Tamari, 1 T
  • Garlic Chili Sauce or Siracha
  • Lemon
  • Brussel Sprouts or Broccoli
  • Edamame
  • Garbanzo Beans
  • Tofu, crumbled


In a large skillet, heat the coconut oil, garlic, and the juice of half of a lemon. Once the oil and garlic have heated together, add the brussel sprouts.

On medium heat, cover the brussel sprouts for 10-15 minutes to soften.

Once the brussel sprouts are almost soft, turn down heat to low.

Add tofu, edamame, garbanzo beans, tahini, tamari, and juice of half of a lemon.

Scramble together until all ingredients are married, and add garlic chili sauce or siracha to taste.

I like to make additional tahini sauce to drizzle on the greens before topping with the scramble. In a separate bowl, mix together tahini, lemon juice, and tamari for an extra creamy dressing.

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