June 10, 2014

Southwestern Tofu Scramble

I love making hearty, filling breakfasts on the weekends whenever we have a little more time to linger. I've tried many versions of my initial Tofu Scramble, but given my love of Mexican flavors, this southwestern version stands out from the crowd. The black beans and tofu combine for a major protein boost, plus a fresh burst of cilantro to brighten it up. It's great served with avocado and salsa, and I love putting it in tortillas for a breakfast taco or burrito. Kick it up with jalapeno, cayenne pepper, or chipotle if you like some spice!

Vegan, gluten-free

15 oz. can black beans, rinsed and drained
1 small onion
3 cloves garlic
2-3 roma tomatoes
1/2 cup roughly chopped cilantro, stems removed
1 lb. extra-firm tofu
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric
1/4 cup nutritional yeast (I use this brand)
Salt to taste
Optional: serve with avocado slices, salsa, or pico de gallo

Dice onion and mince garlic.
In a large pan over medium heat, saute onion with a little salt for 7-8 minutes.
Meanwhile, crumble tofu and dice tomatoes.
Add garlic to the pan, and cook for 30 seconds. Add crumbled tofu and tomato. Cook about 10 minutes, stirring occasionally.
While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine.
Add beans (start with half the can and add more as you desire).
Add cilantro and cook another 3 minutes or until beans are heated through.
Serve with avocado and/or salsa.

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  1. tofu scramble is one of my faves, brilliant idea to make it into a breakfast burrito!

  2. Im new to making tofu myself, do i press the tofu first? or just crumble it in the the pan?

    1. Some recipes require pressing first, but here I just crumble it and it's good to go! :)

  3. Kaitlin! We have moved off - finally! - our fave broccoli recipe of yours to try this. Holy guacamole! Loved it! Daughter, who usually won't eat beans without rice or pasta, had neither and ate every bite. I used some homemade chickpea tofu (had in freezer) because we are avoiding soy. All amazing! Loved the little sauce of spices with the beans sitting in them to soak it up - so clever! We didn't even have any side except avocado - not even salsa. Scrumptious flavors. Thanks again!

    1. Hahaha - yay! Awesome to hear. I LOVE the idea of using chickpea tofu here (and coming from the freezer? So convenient!) I've been cutting way back on soy lately and have yet to try a chickpea scramble. So excited to! Thanks for the sweet message. Happy New Year to you guys!!

  4. We had this tonight and it was amazing!!

    1. Awesome!! (And breakfast for dinner - I dig it) :D

  5. Hi is there any alternative to yeast?

    1. Hi Uma! You can just omit it if you'd like (it adds a slightly thicker texture and "cheesy" taste). If you wanted the cheesy taste still, feel free to add your favorite dairy-free shreds! Hope you enjoy! -Kaitlin

  6. Hi Kaitlin, I'm cooking this for 1. Have you stored it as a leftover before? Just wondering.

    1. Hey Cassandra! YES! This is an awesome meal for leftovers :) And so versatile - I love it as is, in tacos, burritos, on toast/bagels, etc! (Also love the Tofu Scramble with Spinach & Tomato on the site!) Hope you enjoy and have a beautiful weekend! -Kaitlin