Dinner · Mexican · 10 min
Tofu Scramble with Black Beans and Salsa Roja
- Calories
- 929
- Protein
- 66g
- Carbs
- 58g
- Fat
- 43g
Ingredients
- 278.8 g extra-firm tofu
- 1 tbsp extra-virgin olive oil
- 2 tbsp nutritional yeast
- 1 tsp ground turmeric
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 179.7 g canned black beans
- 60 g salsa roja
- 35 g avocado
Method
- 01Wrap the extra-firm tofu in paper towels or a clean kitchen cloth and press lightly to remove excess moisture. Crumble into bite-sized pieces using your hands.
- 02Heat the extra-virgin olive oil in a large non-stick skillet over medium heat.
- 03Add the crumbled tofu and cook for 5 to 7 minutes, stirring occasionally, until water evaporates and the edges turn light golden.
- 04Sprinkle nutritional yeast, ground turmeric, ground cumin, garlic powder, onion powder, salt, and black pepper over the tofu. Stir well to coat evenly and cook for 2 to 3 minutes until aromatic.
- 05Add the drained black beans to the skillet and gently fold into the spiced tofu until warmed through, about 3 minutes.
- 06Transfer the tofu scramble and black beans to a bowl. Top with salsa roja and fresh sliced avocado before serving.
Cook it with the whole plan around it
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