Dinner · Mexican · 10 min
Tofu Scramble with Black Beans and Corn
- Calories
- 605
- Protein
- 45g
- Carbs
- 52g
- Fat
- 22g
Ingredients
- 14 oz (396 g) Extra-firm tofu, pressed
- 1/2 cup (86 g) Black beans, canned, rinsed and drained
- 1/2 cup (75 g) Corn, frozen or canned, drained
- 1/4 cup (40 g) Red onion, finely chopped
- 1 clove (3 g) Garlic, minced
- 2 tbsp (10 g) Nutritional yeast
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Smoked paprika
- 1/4 tsp Black salt (Kala Namak)
- 1 tsp (5 ml) Olive oil
- 2 tbsp (30 ml) Soy milk, unsweetened
- pinch Salt, to taste
- pinch Black pepper, to taste
Method
- 01Crumble the pressed extra-firm tofu into a bowl. Add nutritional yeast, turmeric, cumin, smoked paprika, black salt, salt, and pepper. Mix well to coat the tofu evenly, resembling scrambled eggs.
- 02Heat the olive oil in a non-stick skillet over medium heat (about 325°F / 160°C). Add the finely chopped red onion and sauté until softened and translucent, about 3-4 minutes.
- 03Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
- 04Add the seasoned tofu mixture to the skillet. Cook, stirring occasionally, for 8-10 minutes, allowing the tofu to heat through and slightly brown.
- 05Stir in the rinsed black beans and drained corn. Continue to cook for another 5 minutes, allowing the beans and corn to heat through.
- 06If the mixture seems dry, add the unsweetened soy milk a tablespoon at a time and stir until it reaches your desired consistency. This dish is inspired by the vibrant flavors of Mexican cuisine, often enjoyed for breakfast but equally satisfying for dinner.
- 07Taste and adjust seasoning with salt and pepper if needed. Serve hot.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
