YOUR SOLIN GENERATED RECIPE
Southwestern Tofu Scramble with Black Beans
Pan-seared crumbled tofu tossed with hearty black beans and vibrant peppers for a savory, protein-packed breakfast that is wonderfully zesty.
INGREDIENTS
12 oz Firm tofu
0.5 cup Black beans
0.5 cup Red bell pepper
0.25 cup Red onion
1 cup Baby spinach
2 tbsp Nutritional yeast
0.5 tsp Ground turmeric
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Extra virgin olive oil
0.25 cup Nonfat plain Greek yogurt
1 tbsp Fresh cilantro
PREPARATION
Press the tofu for 10 minutes to remove excess moisture, then crumble it into bite-sized pieces using your hands or a fork.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet, sautéing for 5 minutes until the vegetables are softened and fragrant.
Stir in the crumbled tofu, rinsed black beans, nutritional yeast, turmeric, cumin, garlic powder, sea salt, and black pepper.
Cook the mixture for 5-7 minutes, stirring occasionally, until the tofu is slightly golden and the spices are well incorporated.
Fold in the baby spinach and cook for 1-2 minutes until just wilted.
Transfer the scramble to a plate and top with a dollop of Greek yogurt and freshly chopped cilantro.