Caramelize the shallots.

1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat.
2. Add the shallots and cook for 5–7 minutes, stirring occasionally, until the edges are golden.
3. Scrape everything (including the bits) into a bowl. If any bits are left they can burn later and add a bitter taste to your scramble. 

Sear the shiitakes.

1. Add the remaining 1 teaspoon of olive oil to the skillet.
2. Place the torn shiitake caps gill-side down and cook for 2 minutes. Flip and cook another 1–2 minutes until lightly browned.
3. Transfer to the bowl with the shallots.

Cook the tofu.

1. Return the skillet to the stovetop over medium heat.
2. Crumble the block of tofu straight into the pan with your hands.
3. Let it cook for 8–10 minutes, stirring occasionally, until most of the moisture evaporates and some of the edges start to turn golden.

Make the tahini sauce.

1. In a medium bowl, whisk together the tahini and soy sauce, then whisk in the water until smooth.

Sauce the tofu.

1. Pour the tahini mixture over the tofu and stir to coat.
2. Let everything simmer for 3–4 minutes, stirring occasionally so the sauce is absorbed and the tofu gets creamy and savory.

Finish it.

1. Add the cooked shallots and shiitake back into the pan and stir to combine. Cook 1–2 minutes more.
2. Sprinkle with the black salt (if using) and dried parsley.
3. Transfer to serving bowls and finish with a pinch of the flaky salt, if you’d like. Serve immediately.