On Saturday I made a big brunch for the Hubz and my parents. We had a variety of items on the menu including a sesame tofu scramble, inspired by one of my favorite breakfast spots in Burlington Magnoila Bistro. Magnolia’s sesame tofu scram includes carrots, asparagus, onions and garlic blended together with sesame oil and seeds. Neil always adds avocado to his, perfect addition, so I also added it to my version and it was delicious.
Sesame Tofu Scramble
Ingredients
- 1 tablespoon canola oil
- 1 block extra firm tofu, crumbled
- 1 small onion, diced
- 5 button mushrooms, sliced
- 3 garlic cloves, minced
- 2-3 tablespoons tamari
- 1 teaspoon sesame oil
- 2 cups baby spinach
- 1 avocado, sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste (I like to use white pepper)
Directions:
In heat the oil in a medium saute pan over medium-high heat and add the onion and mushrooms; cook 5-7 minutes until soft. Stir in the tofu and garlic and cook for 2 minutes. Mix in the tamari and sesame oil and saute for 5 minutes. Add in the baby spinach and saute until wilted. Add in the avocado and sesame seeds and saute for 2-3 minutes. Taste and season with salt and pepper if necessary.
That looks perfect, I’ll definitely be adding avocado to my next scramble.