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