Description
A delicious and nutritious tofu scramble featuring black beans and corn, perfect for a hearty breakfast or brunch.
Ingredients
Scale
- 1 block (14 ounces) firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving, optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.
- Stir in the minced garlic, cumin, and chili powder, cooking for an additional 1-2 minutes until fragrant.
- Add the crumbled tofu to the skillet, stirring well to combine with the vegetables and spices. Cook for about 5-7 minutes, stirring occasionally.
- Fold in the black beans and corn, cooking for another 3-4 minutes until heated through. Season with salt and pepper to taste.
- Remove from heat and garnish with fresh cilantro. Serve warm with avocado slices if desired.
Notes
- For added flavor, try incorporating nutritional yeast into the scramble for a cheesy taste.
- Customize the veggies by adding spinach, zucchini, or any other favorite vegetables to the mix.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: varies
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tofu Scramble With Black Beans and Corn, Tofu Scramble, Vegan Breakfast