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
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
- Using your hands, break up the tofu into small crumbles.
- In a frying pan on medium-high heat, add avocado oil. Add the red onion, peppers, garlic and sauté for 2-3 minutes.
- 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.
- Serve with hot sauce and green onion.
Chef’s tip: Feel free to add spinach and diced tomatoes!
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