Name: Southwestern Tofu Scramble with Black Beans
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 12 oz extra-firm tofu; 0.33 cup canned black beans; 3 tbsp nutritional yeast; 1 cup fresh baby spinach; 0.5 cup red bell pepper; 1 tsp extra virgin olive oil; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp turmeric powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Instructions

Prep 10 min · Cook 12 min

Drain the extra-firm tofu and pat it dry with a clean towel to remove excess moisture.
Dice the red bell pepper into small pieces and rinse the black beans thoroughly under cold water.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften and become fragrant.
Crumble the tofu into the skillet using your hands or a fork, aiming for small, bite-sized pieces that resemble scrambled eggs.
Stir in the nutritional yeast, ground cumin, smoked paprika, turmeric, sea salt, and black pepper until the tofu is evenly coated and turns a vibrant yellow.
Add the black beans to the skillet and cook for another 4-5 minutes, stirring occasionally, until the tofu is slightly golden and everything is heated through.
Fold in the fresh baby spinach and cook for about 1 minute until the leaves are just wilted.
Garnish the scramble with fresh cilantro and serve immediately.

Nutrition

Ingredients

Instructions

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