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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 oil1 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... giadzy.com

Breakfast Tofu Scramble

Serves 4

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.

Breakfast Tofu Scramble

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Recipe by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

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

Breakfast Tofu Scramble

Serves:
4
Cooking Level:
Prep Time
5 minutes
Cook Time
10 minutes
Inactive Time
Total Time
15 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Breakfast Tofu Scramble

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

Breakfast Tofu Scramble

Serves:
4
Cooking Level:
Prep Time
5 minutes
Cook Time
10 minutes
Inactive Time
Total Time
15 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Dairy Free
Vegetarian
Vegan

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