1 lb. tofu, with moisture squeezed out
1 lg. sprig of parsley, minced (should equal about 1 tbsp.)
1 tsp. unrefined sesame oil
Pinch GOMASIO or sea salt
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
2 tsp. sesame seeds, optional

Place Tofu in mixing bowl, mash well with fork. Add the turmeric and cayenne, mix well.

Heat medium sized skillet and add oil; flame should be moderate (not high!) When oil is hot (test by dropping tiny drop of water into skillet, it should evaporate immediately) add the parsley and saute for 2 minutes. Add the sesame seeds if desired, and the Gomosio seasoning. Stir well and then add the Tofu. Scramble (like eggs) for 2 to 3 minutes, until the Tofu is heated through. Remove from heat and serve with Whole Wheat tortillas or toasted Essene bread.

VARIATIONS:

Saute any of the following vegetables with the parsley:
Scallions, minced peppers, chopped
black olives, sliced
Hijiki or Arame seaweed, soaked and drained
Minced garlic.

You can also substitute the Turmeric with mexican seasonings such as Cilantro (minced), cumin, chili powder, etc., and serve with a Picante sauce or hot sauce. Try using fresh Dill or Basil in addition to the parsley.

Substitute the Turmeric with Curry powder, and for a spicier Scramble, add a few drops of Eden Hot Sesame Oil to the other oil when you are sauteing.

Before adding the Tofu to the cooked vegetables, stir in 1 tablespoon of Tahini into the skillet, mix well. This makes a richer dish. This dish also is quite good cold, treat it like a spread or dip!