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