Carrot tofu scramble

This is a longtime favorite of GFCF Kid's. The recipe came to us via my sister who got it from The Vegetarian Times Cookbook. If you have a food processor it's pretty quick to put together. It's great over white rice. This is the only way, so far, that GFCF Kid enjoys tofu. I've made this for various people who have always really liked it.

Carrot Tofu Scramble

2	Tbs vegetable oil (I use safflower oil)
1	lb carrots, grated
1	lb extra firm tofu, drained and crumbled
1/3	cup Bragg's
1/3	cup sesame seeds
1	tsp dark sesame oil

Directions

1. In a skillet, heat the oil over medium heat and cook the carrots, stirring, for 15 minutes.
   
   
2. Add the tofu and cook, stirring, until the carrots are soft, about 5 minutes more. (I put the block in whole and mash with potato masher.)
   
   
3. Add the Bragg's and sesame seeds. Cook 1 minute more.
   
   
4. Stir in the teriyaki sauce.
   
   
5. Serve hot.