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.
0 servings
What you need
oz extra firm tofu, pressed, and cut into cubes
cup frozen corn
yellow bell pepper, diced
red onion, diced
baby spinach, shredded
oz black beans, 1 can
tsp chili powder
tsp ground cumin
tsp salt, more or less to taste
tsp taco seasoning
green onion, sliced (use for topping)
tomato, diced (use for topping)
cup shredded mexican cheese blend, optional, use a vegan cheese to keep this vegan friendly (use 2 tbsp per serving, as a topping)
cup salsa, use 2 tbsp per serving, as a topping
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
