Tofu Tahini Scramble

by Gena on August 23, 2011

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A few weeks ago, when Valerie and I had dinner at Open City, Val ordered the tofu scramble and pointed out that the restaurant’s addition of tahini to the scramble gives it a distinctly “feta” like flavor. Curious, I took a bite: feta was one of the animal foods I used to enjoy, and I love the idea of re-creating its saltiness and creaminess in a vegan dish.

Well, Valerie was quite right: the tofu scramble at Open City tastes a whole lot like feta, but without the cheese itself. For the last few days, I’ve been mulling over how I might create my own spin on a chickpea+tofu scramble using tahini; a tofu-hummus scramble, if you will, since those are the dominant flavors. I came up with the following recipe, which is simple, quick, and extremely tasty. It’s fantastic for vegans who are (for whatever reason) being mindful of their protein intake, since it marries two plant protein powerhouses, chickpeas and tofu.

I rarely experience “protein cravings” (whatever those are; I’m never really sure what others mean when they refer to them!) but I do often crave something dense and filling after a good workout or simply at the end of a busy day. I’d imagine that, whether you’re new to veganism and trying to maintain a protein intake that suits your body, or whether you simply enjoy something warm and grounding now and then, this is the dish for you. It’s convenience and satisfaction can’t be beat!

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Tofu Tahini Scramble (vegan, gluten free)

Serves 2; for athletes, growing boys and girls, or anyone who’s super hungry, 1 serving is fine, too

6 oz tofu, cut into squares
1/2 cup chickpeas
1/3 cup cherry tomatoes
1 tbsp tahini
2 tbsp hummus of choice
1-2 tsps tamari
1 tbsp lemon juice
Coconut or olive oil

1) Brown your tofu in about 1 tsp of coconut or olive oil (or, if you have the spray, you can use that)

2) Add the chickpeas, cherry tomatoes, tahini, hummus, tamari, and lemon. Sautee until the mixture is thoroughly warmed and soft.

3) Serve. I love this over a giant green salad!

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What a fantastically satisfying and savory meal! I’d love to hear what you all think. Even my mom—tofu shy as she is—was impressed.

Before I go, I have a winner of the Peas and Thank You cookbook giveaway! The lucky reader (chosen by is #504, Beth! Beth wrote, “MMMMMMMMM Sauce! I would LOVE to win this. pick me,pick me,pick me! Yay for well-coiffeured, funny-to-read vegan chefs!”

Beth, please contact me at to coordinate your free copy!

And speaking of giveaways, remember my Take Back Your Health Giveaway? Well, if you entered and didn’t win, the chance remains! Valerie is giving away another free ticket to this exciting DC health conference (in October of this year) on her block. Check it out

Finally, thanks for all the lovely commentary on yesterday’s post about restaurant dining after life with an ED. Such insight!


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{ 38 comments… read them below or add one }

Faith @ For the Health of It August 23, 2011 at 5:49 pm

Feta is one of my non-vegan favorites too – I wonder how they created that unique flavor! Your dish looks amazing, and I’m digging the super-high protein. It would definitely tide me over pretty well!


Evan Thomas August 23, 2011 at 5:49 pm

I’m a recent tahini convert, already through my first jar, and this sounds delicious.
And I think you’re right when you say this could serve 1 hungry athlete, but I’m willing to test that for you. ;-)


Gena August 24, 2011 at 2:33 pm

Hugs, Evan :)


Get Skinny, Go Vegan. August 23, 2011 at 5:52 pm

Looks great! Just saw a recipe in “The art of living Food” for a Tahini Cheese. Loving the tahini/miso combination lately. Chickpea miso! BEAUTIFUL photos!


Heather @ Get Healthy with Heather August 23, 2011 at 5:55 pm

Feta flavors are amazing, and this looks amazing too! Thanks for recreating it :)


Christine (The Raw Project) August 23, 2011 at 6:10 pm

This looks amazing, I adore all the ingredients and your last tofu scramble recipe. Must try this ASAP. Thanks! :-)


Michelle Felt August 23, 2011 at 6:20 pm

This looks delicious! I have some tahini, just need to pick up the tofu. Thanks!


Averie @ Love Veggies and Yoga August 23, 2011 at 6:31 pm

Mmm, tahini, tofu, chickpeas, veggies, scrambled up in a stir fry that’s fast, one pan, easy…I am all about it!

And I am the same way:
“protein cravings” (whatever those are; I’m never really sure what others mean when they refer to them!) but I do often crave something dense and filling –

Me too.

And sometimes I reach for edamame or tofu when that hits. And other times I reach for chocolate and peanut butter :)


Lauren August 23, 2011 at 7:12 pm

Hummus anything and you have me! :) just got some raw vegan feta, it’s really good! My friend Zoe makes it, RAWbundant is her company. :)


Emilia @ Namaste Gurl August 23, 2011 at 9:40 pm

Looks delicious– tofu scramble in hummus form is definitely my kind of meal :) I bet some cumin, smoked paprika and nutritional yeast would give the scramble more flavor and depth as well.
Can’t wait to try this with a big tortilla to sop it up with :)


Ali (urbanfruitbat) August 23, 2011 at 11:40 pm

My Baby Sister is going to DIE! Chickpeas, hummus and tofu are her favorite flavors ever. Thank you for this G!


Laura Agar Wilson (@keephealthstyle) August 24, 2011 at 4:50 am

Wow I can’t wait to try this recipe out! It sounds just up my street, especially if it is reminiscent of feta. Thanks for sharing!


sara August 24, 2011 at 6:27 am

really enjoyed your post yesterday but didn’t get a chance to comment. eating out is still an ordeal for me at this point in recovery. it was so nice to hear a positive but realistic perspective on what restaurant dinning can be for a recovered disordered eater. thanks!


Kaitlyn@TheTieDyeFiles August 24, 2011 at 6:48 am

I would never peg tahini to impart a feta flavor, but I’ll take your word for it!!


Marisa August 24, 2011 at 7:49 am

It looks delicious, and I used to love tofu scramble, but now it seems to bring back old hypoglycemia symptoms I used to have. Ever since giving up meat and cheese (I do have a tiny bit occasionally) my hypoglycemia went away. It feels so good not to shake and sweat whenever I go for a few hours without any food! But for some reason if I eat a bit of tofu the symptoms come back. Not sure why so sadly I have to stay away. After reading your post yesterday I am excited to try the salad at Josie’s you ordered. I never thought to just order it without the tofu and now it gives me another option when I go there.


Johanna B August 24, 2011 at 8:50 am

Gena, this may sound like a naive or dumb question but – it’s called scramble because everything is all mixed up and not – because it tastes like scrambled eggs. Right? I’ve never tried tofu and I’m trying to add more vegan meals to my life. I would love to try this but if it tastes like eggs I know I won’t like it. Please let me know. Thanks.


Gena August 24, 2011 at 2:32 pm

Ha, this isn’t even a legit scramble, dear Johanna! My real tofu scrambles look like scrambled eggs (but thankfully, the resemblance stops there; they don’t taste egg like). So this is more a stir fry, called scramble only because it’s a little bit like my tofu scramble, which is not like eggs except in preparation/technique. That’s a complicated answer, but the upshot is: this does not taste like eggs. If it did, I sure wouldn’t be eating it.


Johanna B August 24, 2011 at 2:54 pm

Thanks. I’m making a trip to the store and will try it this weekend. will let you know what I think.


Eat Hike Sleep Repeat August 24, 2011 at 9:36 am

This looks wonderful. I’m always looking for new ways to dress up tofu. Re: feta – yes, this was one of my favs too. I have tried the soy feta, but never again. It is a pretty weak substitute. This would make a nice wrap or pita filling.


Ramou August 24, 2011 at 7:48 pm

It’s as if you read my mind! I’m not vegan, but was looking for a healthier alternative to the cheeses I love in my salads when I clicked on this in my Google reader this morning. Just made it for dinner and…AMAZING. I was surprised how much it resembled the tanginess of feta. Also, I used to be a big tofu eater then maybe I just ate too much of it because I suddenly could not stand the texture and was worried that this would be the case here. But this was perfect combined with the subtle crunchiness in the chick peas. And the flavors are just perfect together. I added a little sriracha on top too and it was great.


Ricki August 24, 2011 at 7:49 pm

Looks great! I have a creamy hummus tofu scramble in one of my ebooks and it’s become a major favorite (though I wouldn’t say mine tasted like feta. . .). I’ve got a block of tofu in the fridge just waiting to be made into a scramble–this one! :)


Ilana August 24, 2011 at 9:43 pm

ok, feta? i’m so down.
re: protein cravings, when I first went vegan and was less organized about how I ate, I often had cravings for raw fish and sushi after work-outs. eventually i came to recognize that as “proteeiiiinnn!!” and started nourishing with nuts and beans, and it’s worked out. Lately, I find myself craving peanut butter (more specifically, a smoothie with banana, peanut butter, blueberries, and kale) at the end of a workout, so I guess I’ve changed my body’s mind about what “proteeiiinnnN!!” is.


Grace August 24, 2011 at 10:27 pm

Just made a triple batch of this for the family – I added some home-grown zucchini and served it over kelp noodles. Ahhmazing! Thanks for the recipe.


Becky August 25, 2011 at 8:25 am

Gena – What kind of tofu did you use? Extra firm?


Christin August 25, 2011 at 11:41 am

New reader to your blog, and already truly inspired…I am not a vegan or even a vegetarian, but I am slowly weeding animal products out of my diet because I just FEEL better! Hope you don’t mind I read up and borrow some of these recipes to help me along my journey…huge fan of cheese, so your recipe above looks devine! can’t wait to try it!


Jemma @ Celery and Cupcakes August 25, 2011 at 1:01 pm

This looks lovely!


Ali (urbanfruitbat) August 25, 2011 at 4:20 pm

Hey Gena! So I know this is totally off topic, but I wanted to say it anyways. I have been reading your blog for a while, and I know that you have always been a fan of juicing. Especially veggie juice. I never really understood the fascination. That is until I tried it for myself. I used to suffer from IBS stuff just like you, and green juice has changed my life! It has totally turned my digestion around, and now I can’t imagine going a day without it! Thank you for the inspiration, and keep spreading the vegan love girl!


Erin @ Naturally Addicted August 25, 2011 at 9:09 pm

Yum that scrabble looks fantastic! I need to try this immediately.. Sunday morning breakfast for sure!!


Katie (quick cook rice) August 25, 2011 at 11:10 pm

I fall under the category of “anyone who’s super hungry” and “vegan who really and unabashedly loves tofu scrambles.” I think you made this one for me!


Donna August 26, 2011 at 7:24 pm

I love this recipe! It’s super filling and great on top of whatever greens are in the fridge. I actually made it twice this week for my husband and me… it’s really that tasty, good, and satisfying. My husband didn’t even ask for dessert! Oh yow!!! Thanks, Gena!!!


Kadee August 28, 2011 at 9:01 pm

I made this tonight with the slight modification of adding chopped onion and julienne zucchini and carrots. It was delicious, served as lettuce wraps! My husband and son enjoyed the same recipe with chicken in place of the chick peas and tofu.


sarah August 31, 2011 at 11:04 am

LOVED this! And you’re right about the oddly feta-ness.


-d September 5, 2011 at 6:38 pm

Hi Gena! I previously made a post about this recipe, but wanted you to know after my husband and I finished eating Tofu Tahini Scramble tonight; my husband said, “you need to put stars by this recipe—I could eat it once a week!” Doesn’t that just thrill your soul! Did mine! We’ll, we’re going on a road trip which means eating breakfast, lunch, and dinner in the car. Guess what kind of salad I’ll be packing in the ice chest—Tofu Tahini Scramble! :) Hmmmm even lunch in the car can be a meal looked forward to, taste wonderfully yummy, and be tons more appealing than any of the restaurants on the highway!!! I’m so thankful to have found you here at Choosing Raw!


Gena's Fans :) September 13, 2011 at 6:36 pm

To Gena’s followers: please give this recipe a try. I made it tonight for the 4th time. It’s another one of Gena’s recipes “worth repeating!” Didn’t have any greens in the house. So, what’s a girl to do??? I shredded white cabbage & carrots & topped those veggies off with this warm, amazing mixture! Mmmmmmmmm it was heavenly! My husband & I should have been ashamed of ourselves. We gobbled the tofu scramble down so fast— you would have thought we hadn’t eaten all day. But we’re not ashamed… we’re just thankful to be eating delicious no-meat meals that have us coming back for more!!! Gena, I wish you could have joined us tonight! Our tummy’s are full and satisfied because of YOU! :)


janet @ the taste space September 9, 2012 at 9:04 am

Thank you for yet another great recipe, Gena. I had it with more raw spinach and wilted spinach and I think I preferred it wilted. But it was a nice change of pace to add it to a salad. :)

This is my version:


janet @ the taste space September 9, 2012 at 9:05 am

Oh yeah, and the hummus dip alone was incredible!! I am thinking it would make a great dipping sauce or dressing. :)


Suzanne August 18, 2013 at 10:51 am

I recently had this dish at Open City. It was delicious! Thanks for recreating the recipe. Open City used broccoli and not tomatoes in my dish.


Gena August 20, 2013 at 6:15 am

Yes, that’s what I had there too! I adapted. So glad you like.


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