Breakfast Tofu Scramble

Breakfast Tofu Scramble

:5 Prep
:10 Cook
:15 Total
4 Serves

What You'll Need:

  • 2 tablespoons extra-virgin olive oil
  • 1 red bell pepper, diced ⅓ inch
  • 2 shallots, sliced into rings
  • 1 Serrano chili, diced small
  • 1 garlic clove, minced
  • 1 12-ounce container of extra-firm tofu, drained and dried well with paper towels
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • 1¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 15-ounce can of black beans, drained and rinsed
  • ¼ cup cilantro, roughly chopped

Directions

Level: Easy

This feel good recipe is an especially good option if you like breakfast-for-dinner, or for a weekend breakfast.

Heat a medium sauté pan over medium high heat. When hot, add the oil to the pan along with the bell pepper, shallots, and chili. Sauté until the peppers begin to soften, 2 to 3 minutes. Add the garlic and cook 1 minute longer.

Crumble the tofu into the pan and mix with a rubber spatula to combine. Add the cayenne, turmeric, cumin, coriander, and salt, and cook for an additional 4 minutes, stirring often to distribute the spices evenly. Stir in the black beans and cook for another 2 minutes, or until the beans are heated through. Sprinkle with the cilantro and serve.