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Breakfast Tofu Scramble
Servings
4
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 28 grams
- Protein
- 15 grams
- Fat
- 11 grams
- Saturated Fat
- 2 grams
- Sodium
- 609 milligrams
- Fiber
- 10 grams
- Sugar
- 4 grams
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