Rinse and drain the beans. Wash all the vegetables, leaving the skins on.

Slice the mushrooms. Cut the carrot into thin diagonal slices. Thinly slice the cabbage. Cut the sweet potato into small dice (about ¼" cubes). Peel and mince the garlic cloves. Thinly slice the green onions or mince the sweet onion. Cut the broccoli into small chunks.

Heat about 2 T. olive or grapeseed oil in a large skillet or nonstick saute pan.

When the oil is shimmering, add the onions, carrots, mushrooms, and the sweet potato.

Cook, stirring every couple of minutes, for about ten minutes.

Break up the tofu with your fingers and add to the pot, along with the veggie pulp (if using).

Add the tamari, sesame oils, and sesame seeds.

Add the garlic, broccoli, beans, cabbage, and continue to cook for another five minutes.

Taste and adjust seasonings.