Name: Mexican black bean and tofu scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 4 oz firm tofu, pressed and crumbled; 1/2 cup canned black beans, drained and rinsed; 3/4 tsp avocado oil; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 2 tbsp nutritional yeast; 1 tsp cumin; 3/4 tsp chili powder; 1/4 tsp salt; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

376 calories

Protein: 33g; 34% of calories
Carbs: 31g; 31% of calories
Fat: 16g; 35% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add the diced onion and red bell pepper and cook for 4 minutes until the vegetables are softened and the onion is translucent.
Add the crumbled tofu, black beans, nutritional yeast, cumin, chili powder, and salt to the skillet. Cook for 6 minutes, stirring often, until the tofu is heated through and slightly golden. Done when heated through, 160°F.
Stir in the lime juice and remove the skillet from the heat. Top the scramble with fresh cilantro and serve immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes