American 15 min

Southwest Tofu Scramble

Name: Southwest Tofu Scramble
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 block (14 oz) extra-firm tofu, pressed; ½ cup black beans, drained; ½ cup corn kernels; ½ red bell pepper, diced; ¼ cup red onion, diced; 2 tablespoons olive oil; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon chili powder; 2 tablespoons nutritional yeast; Salt and black pepper to taste; Salsa and avocado for serving

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Ingredientsfor 2

340

Cal

22g

Protein

28g

Carbs

16g

Fat

11 block (14 oz) extra-firm tofu, pressed
2½ cup black beans, drained
3½ cup corn kernels
4½ red bell pepper, diced
5¼ cup red onion, diced
62 tablespoons olive oil
71 teaspoon turmeric
81 teaspoon cumin
91 teaspoon chili powder
102 tablespoons nutritional yeast
11Salt and black pepper to taste
12Salsa and avocado for serving

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Instructions

1
Press tofu for at least 15 minutes using a tofu press or by wrapping in paper towels and placing a heavy object on top — removing moisture ensures a better scramble texture rather than a watery one.
2
Heat olive oil in a large skillet over medium-high heat. Add bell pepper and onion, cooking 3–4 minutes until softened. Crumble the pressed tofu directly into the skillet into large, egg-like curds — don't over-crumble; some variation in size is good.
3
Add turmeric (which gives the egg-like yellow color), cumin, chili powder, nutritional yeast, salt, and pepper. Stir to coat all the tofu and cook 5–7 minutes until the tofu is heated through and has developed some golden crispy spots. Add black beans and corn in the last 2 minutes to heat through. Serve with salsa and sliced avocado.