Southwest Tofu Scramble
Serves 2-3 Total Time: 20 minutes
If you haven’t tried tofu before, this is a great beginners recipe. It’s so much like scrambled eggs, but with zero cholesterol and tons of nutritional benefits!
Ingredients
2 cooked potatoes, any kind
2 cups chopped kale
1 bell pepper, chopped
1 14-oz package extra firm tofu
2 tablespoons nutritional yeast
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon turmeric
1 teaspoon taco seasoning (or ½ tsp chilli powder and ½ tsp cumin)
1 can black beans, drained and rinsed
Salsa or hot sauce
Corn tortillas, if desired
Instructions
1.If needed, cook the two potatoes by either microwaving them for about 8 minutes, or roasting chopped potatoes in the oven for 25 minutes.
In a skillet on the stove, saute the kale and bell pepper in a splash of water for a few minutes, until kale is wilted and pepper is crisp-tender.
2.Cut open the package of tofu and drain the liquid. Break up the block into the skillet. Sprinkle the seasonings over and stir gently until spices are distributed and the liquid from the tofu has steamed off.
3.Stir in the black beans and chop up the potatoes and add in. Serve with salsa or hot sauce. Eat in corn tortillas if preferred for breakfast tacos.
*Don’t forget to eat your half plate of non-starchy vegetables first!
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