YOUR SOLIN GENERATED RECIPE
Soy-Glazed Tofu and Black Bean Scramble
Pan-seared tofu and hearty black beans scrambled with fluffy eggs and glazed in a savory soy reduction, served over a bed of warm, tender rice.
INGREDIENTS
6 oz extra firm tofu
0.5 cup cooked black beans
2 large eggs
0.25 cup cooked white rice
0.25 tbsp avocado oil
1 tbsp gluten-free soy sauce
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Press the extra-firm tofu between paper towels or a clean kitchen towel for 10 minutes to remove excess moisture, then cut into half-inch cubes.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 7-10 minutes, turning occasionally until all sides are golden brown and crispy.
Stir in the cooked black beans, cooked white rice, garlic powder, onion powder, and smoked paprika, cooking for 2-3 minutes until the rice and beans are heated through.
Push the tofu and bean mixture to one side of the skillet and crack the eggs into the empty space.
Gently scramble the eggs until they are soft and fluffy, then fold them into the rest of the mixture.
Pour the gluten-free soy sauce over the scramble and toss well to coat everything in a savory glaze.
Season with sea salt and black pepper to taste, then serve immediately in a warm bowl.