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Lunch recipe · from the recipe book

Miso-Ginger Tofu Scramble with Tahini Toast

Soft, savory curds of tofu glossed with garlicky miso and ginger, finished with toasted sesame and served on crisp toast spread with nutty tahini.

Miso-Ginger Tofu Scramble with Tahini Toast

Ingredients

  • 1¾ lb800 gFirm tofupatted dry
  • 2 tbsp30 gMiso paste
  • 3 tbsp45 gWaterwarm
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated8 gFresh gingerfinely grated
  • 1 tbsp15 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gBlack pepper
  • 1½ medium20 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seeds
  • 8 slices256 gWhole-wheat bread
  • 2½ tbsp40 gTahinistirred well

Steps

  1. Prep first: pat the tofu dry, mince the garlic, grate the ginger and slice the green onion.
  2. In a small bowl, whisk the miso paste with the warm water until smooth to make a miso sauce; set it aside.
  3. Toast the sesame seeds in a dry large skillet over medium heat for 2 to 3 minutes until golden, then tip them onto a plate.
  4. Heat the canola oil in the same skillet over medium heat. Add the garlic and ginger and stir for 30 seconds until fragrant.
  5. Crumble the tofu into the skillet in bite-size pieces and cook, stirring now and then, for 6 to 8 minutes until hot and lightly golden in spots.
  6. Pour the miso sauce over the tofu and fold gently for 1 to 2 minutes until the curds are glossy and most of the liquid is absorbed.
  7. Take the skillet off the heat, drizzle in the toasted sesame oil and season with the black pepper.
  8. While the tofu cooks, toast the bread until crisp, then spread each slice with the tahini.
  9. Pile the scramble onto the tahini toast, two slices per plate, and scatter the green onion and toasted sesame seeds over the top.

Check labels: Vegan when you buy whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Gluten, Soy, Sesame. Some brands contain milk, egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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