Almost every plant-based blog, cookbook and YouTube cooking channel has a recipe for tofu scramble – now it’s my turn. Tofu scramble is one of those dishes that is a staple for breakfast in my house, but it doesn’t have to be boring. For this recipe, I used black beans and quinoa to add more protein and substance, then spiced it up with a pinch of cayenne pepper and topped it with salsa to give it a little southwest flair. Served up with a side of toast or hash browns, this dish will please the most ardent carnivores and diehard vegans.
- 2 tbsp oil
- 1 block extra-firm organic tofu, drained and pressed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons nutritional yeast
- Pinch of cayenne pepper
- 1 15 ounce can of black beans
- 1/2 cup of cooked quinoa
- In a large mixing bowl, break the tofu apart with your hands or a fork, then mix in all of the spices.
- Heat oil in a large, heavy bottomed pan over medium high heat. Add the tofu mixture and cook for about 7-10 minutes, stirring frequently.
- Reduce heat to medium, add beans, quinoa and cook for another 5 minutes.
- Remove from heat, plate it up with some salsa on top and serve.
Makes 4 servings