Breakfast Tofu Scramble

Name: Breakfast Tofu Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil; 1 red bell pepper (diced 1/3 inch); 2 shallots (sliced into rings); 1 Serrano chili (diced small); 1 garlic clove (minced); 1 12- ounce container of extra-firm tofu (drained and dried well with paper towels); 1/8 teaspoon cayenne pepper; ½ teaspoon turmeric; 1¼ teaspoon ground cumin; ¼ teaspoon ground coriander; 1 teaspoon kosher salt; 1 15- ounce can of black beans (drained and rinsed); ¼ cup cilantro (roughly chopped)

This feel good recipe is an especially good option if you like breakfast-for-dinner, or for a weekend breakfast.

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Ingredients

2 tablespoons extra-virgin olive oil
1 red bell pepper (diced 1/3 inch)
2 shallots (sliced into rings)
1 Serrano chili (diced small)
1 garlic clove (minced)
1 12- ounce container of extra-firm tofu (drained and dried well with paper towels)
1/8 teaspoon cayenne pepper
½ teaspoon turmeric
1¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 teaspoon kosher salt
1 15- ounce can of black beans (drained and rinsed)
¼ cup cilantro (roughly chopped)

Instructions

Heat a medium sauté pan over medium high heat. When hot, add the oil to the pan along with the bell pepper, shallots, and chili. Sauté until the peppers begin to soften, 2 to 3 minutes. Add the garlic and cook 1 minute longer.
Crumble the tofu into the pan and mix with a rubber spatula to combine. Add the cayenne, turmeric, cumin, coriander, and salt, and cook for an additional 4 minutes, stirring often to distribute the spices evenly. Stir in the black beans and cook for another 2 minutes, or until the beans are heated through. Sprinkle with the cilantro and serve.