Southwestern Tofu Scramble
Serves 810 mins prep20 mins cook
Warm spices, hearty black beans, and crisp tofu cubes come together in this tofu scramble with southwestern flavors. I have it ready in just 30 minutes, and it works as a breakfast, lunch, or dinner, packed with fresh flavors and plant-based protein.
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What you need
Instructions
0 Press your tofu for at least 5 minutes to get the water out, then cut it into 1 inch cubes. Heat oil in a large nonstick skillet over medium heat. 1 Add onions, peppers and tofu, and cook - stirring until the tofu begins to brown. Add corn and all of the spices. Cook 5-10 minutes. 2 Add the black beans, spinach and salt. Stir to combine. Cook an additional 5-10 minutes until all of the ingredients are combined and the spinach is wilted. 3 Top with green onions, tomatoes, cheese and salsa: serve in a wrap, as soft tacos, as a topping for nachos, or enjoy on its own!View original recipe