dinner

Tofu Scramble with Black Beans and Salsa Verde

Name: Tofu Scramble with Black Beans and Salsa Verde
Ingredients: 14 oz (397 g) Extra-firm tofu, pressed; 1/2 cup (86 g) Black beans, rinsed and drained; 1/4 cup (40 g) Yellow onion, finely chopped; 1/4 cup (30 g) Red bell pepper, finely chopped; 1 clove (3 g) Garlic, minced; 2 tbsp (10 g) Nutritional yeast; 1/2 tsp Turmeric powder; 1/2 tsp Cumin powder; 1/4 tsp Smoked paprika; 1/4 cup (60 g) Salsa verde; 1/4 medium (30 g) Avocado, sliced; 1 (6-inch, ~50g) Whole wheat tortilla; 1 tsp (5 ml) Olive oil (for sautéing)

Nutrition

586

kcal

Calories

45.8

Protein

42.6

Carbs

23.1

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

Extra-firm tofu, pressed14 oz (397 g)

Black beans, rinsed and drained1/2 cup (86 g)

Yellow onion, finely chopped1/4 cup (40 g)

Red bell pepper, finely chopped1/4 cup (30 g)

Garlic, minced1 clove (3 g)

Nutritional yeast2 tbsp (10 g)

Turmeric powder1/2 tsp

Cumin powder1/2 tsp

Smoked paprika1/4 tsp

Salsa verde1/4 cup (60 g)

Avocado, sliced1/4 medium (30 g)

Whole wheat tortilla1 (6-inch, ~50g)

Olive oil (for sautéing)1 tsp (5 ml)

Instructions

Crumble the pressed extra-firm tofu into a bowl. Add nutritional yeast, turmeric, cumin, and smoked paprika. Mix well to coat the tofu evenly.

Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the chopped yellow onion and red bell pepper and sauté until softened, about 3–4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the seasoned tofu to the skillet. Cook, stirring occasionally, until the tofu is heated through and lightly browned, about 5–7 minutes.

Stir in the rinsed and drained black beans and cook for another 2–3 minutes until heated through.

Serve the tofu scramble warm, topped with salsa verde and sliced avocado. Accompany with a whole wheat tortilla.