Tex-Mex Scrambled Tofu
Scrambled Tofu, Tex-Mex style is a deliciously easy way to start the day! This protein-packed meal is terrific for breakfast, weekend brunch, and even breakfast for Full of peppers, onion, and spicy seasoning, this dish is always a hit at the breakfast table, and it's easy to customize to your tastes.
Ingredients
- 1 teaspoon neutral-flavored oil
- 1 small onion diced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 14-ounce container extra firm tofu drained and pressed
- 2 tablespoons nutritional yeast
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon turmeric
- ¼ teaspoon kala namak (black salt)
- pinch of cayenne pepper
- 1 14-ounce can diced tomatoes with their juices
- 1 15-ounce can black beans
- ¼ cup black olives chopped
- 1 avocado sliced, for serving
- ¼ cup chopped cilantro for serving
- Hot sauce for serving, optional
Instructions
- Heat the oil in a large skillet over medium heat, and cook the onion until it’s translucent and slightly browned, about 5 minutes. Add the peppers and cook until they begin to soften, about 5 minutes.
- Crumble the tofu and place it in a bowl along with the nutritional yeast, cumin, onion powder, garlic powder, red pepper flakes, salt, pepper, turmeric, kala namak, and cayenne. Mix everything together.
- Add the tofu to the pan along with the beans and diced tomatoes with their juices. Cook for 5 to 10 minutes, or until everything is heated throughout.
- Serve your scrambe hot, topped with avocado, olives, cilantro, and hot sauce.