Tofu Scramble Recipe With Black Beans

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SOUTHWESTERN TOFU SCRAMBLE



Southwestern Tofu Scramble image

This incredible Tofu Scramble is loaded with lots of healthy veggies, beans, warm spices, and cheese. It's the perfect 30-minute breakfast, brunch or dinner idea that the whole family will love. If you're looking for a vegan friendly alternative to scrambled eggs, this easy tofu scramble is for you!

Provided by Anjali Shah

Categories     Breakfast     Brunch     Main Course

Time 30m

Number Of Ingredients 15

2 tsp extra virgin olive oil
1 14 ounce package extra firm tofu (pressed, and cut into cubes)
3/4 cup frozen corn
2 yellow bell peppers (diced)
1 red onion (diced)
1 box of baby spinach (shredded)
15 oz black beans, rinsed and drained (1 can)
3 tsp chili powder
2 tsp ground cumin
1/2-3/4 tsp salt (more or less to taste)
2 tsp taco seasoning
4 green onions (sliced (use for topping))
2 tomatoes (diced (use for topping))
1/2 cup Shredded Mexican cheese blend (optional, use a vegan cheese to keep this vegan friendly (use 2 tbsp per serving, as a topping))
1/2 cup Prepared salsa (use 2 tbsp per serving, as a topping)

Steps:

  • Press your tofu for at least 5 minutes to get the water out, then cut it into 1 inch cubes. Heat oil in a large nonstick skillet over medium heat.
  • Add onions, peppers and tofu, and cook - stirring until the tofu begins to brown. Add corn and all of the spices. Cook 5-10 minutes.
  • Add the black beans, spinach and salt. Stir to combine. Cook an additional 5-10 minutes until all of the ingredients are combined and the spinach is wilted.
  • Top with green onions, tomatoes, cheese and salsa: serve in a wrap, as soft tacos, as a topping for nachos, or enjoy on its own!

Nutrition Facts : Calories 158.6 kcal, Carbohydrate 17.1 g, Protein 11.2 g, Fat 6 g, SaturatedFat 1.8 g, Cholesterol 6.3 mg, Sodium 294.8 mg, Fiber 5 g, Sugar 1.7 g, ServingSize 1 serving

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