Southwest Tofu Scramble
A hearty, protein-rich tofu scramble with colorful veggies and southwest spices, perfect for an egg-free plant-based breakfast.
Ingredients
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 tablespoon olive oil
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ cup black beans, rinsed and drained
- ¼ cup nutritional yeast
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- Salt and pepper to taste
- 1 avocado, sliced (for serving)
- Fresh cilantro (for garnish)
Instructions
- Drain tofu and gently press with paper towels to remove excess moisture.
- Heat olive oil in a skillet over medium heat. Add diced bell peppers and sauté for 3-4 minutes until slightly softened.
- Crumble tofu into the skillet and add nutritional yeast, turmeric, garlic powder, cumin, salt, and pepper.
- Cook for 5-6 minutes, stirring occasionally.
- Add black beans and cook for another 2 minutes until heated through.
- Serve topped with sliced avocado and fresh cilantro.