Making this scramble was a spur of the moment decision of me. I had planned on making something with mushrooms and spinach but, much to my disappointment, the mushrooms I bought had gone bad in the fridge. There’s really nothing worse than slimy mushrooms. I looked around to see what ingredients I had – some peppers, an onion and a jar of salsa – and a plan came together.




  • 16 ounce block of firm or extra firm tofu, drained and crumbled
  • 1 tablespoon olive oil
  • 1/4 teaspoon tumeric
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • pinch of cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • 1 small red onion, chopped, about half a cup
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups greens, chopped – kale, spinach or chard
  • 1 cup beans – black, kidney or pinto
  • 1 cup salsa
  • Handful of Daiya cheese
  • 1/4 olives, chopped



  1. Heat the oil in a large skillet over medium heat, and cook the onion until it’s translucent and slightly caramelized, about 5 minutes.
  2. Add the crumbled tofu to the pan, along with the spices and nutritional yeast and mix everything together. Let cook for a minute or two and then add the chopped peppers. Cook until the peppers are soft, about 5 more minutes.
  3. Add the salsa, stir to coat everything thoroughly. Mix in the beans and greens and cook for two or three more minutes, until the greens are wilted.
  4. Sprinkle the top with Daiya cheese and top with olives. Let cook until the cheese melts. 
  5. Serve hot. You can top with sour cream and hot sauce for a little extra kick.


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