Southwest Tofu Scramble
A satisfying, protein-packed vegan breakfast! Southwestern tofu scramble with black beans, tomato, cilantro, and fiesta flavors.
- 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
- Salt to taste
- Avocado slices, salsa, pico de gallo, hot sauce, etc.
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 if desired.
Calories: 199kcal | Carbohydrates: 27g | Protein: 17g | Fat: 3g | Potassium: 740mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1015IU | Vitamin C: 10.4mg | Calcium: 100mg | Iron: 4.9mg