Wild Western Tofu Scramble

If you were able to tackle my first scramble, than this Wild Western Tofu Scramble will be a breeze! Recently I have been enjoying these simple breakfast meals a lot, which I must say go great with toast or even on a breakfast bagel. In adding the black beans, vegetables, and herbs, I have given this scramble a southwestern pop with a more well-rounded balance of nutrients your body can easily use. If you’re like me, than quick, easy, and fast is constantly on your mind when in the kitchen. That’s why I created this recipe to be made in 20 minutes or less! Just give your tofu a good press and you’re ready for a delightful morning of plant-based “eggs”. 

Yields 2 servings

Ingredients 

8 oz. extra firm tofu, pressed

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup red onion, diced

1/4 tsp. white pepper

1/2 cup black beans, soaked overnight

1/4 cup corn

1 medium red bell pepper, diced

1/4 tsp. turmeric

1 garlic clove, minced

1 Tbsp. green onion, to garnish

1 Tbsp. avocado oil

Directions

1. Using your hands, break up the tofu into small crumbles. 
2. In a frying pan on medium-high heat, add avocado oil. Add the red onion, peppers, garlic and sauté for 2-3 minutes.
3. Toss in the crumbles, black beans, corn, and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick. 
4. Serve with hot sauce and green onion.

Chef’s tip: Feel free to add spinach and diced tomatoes!