Vegan Tofu Scramble

Ingredients

  • 2 14-ounce blocks extra-firm tofu
  • 2 tablespoons grape seed oil
  • 1 small onion, chopped
  • 1 small green bell pepper, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1-1/2 teaspoons ground turmeric
  • 1 15-ounce can black beans, rinsed, drained
  • 1/4 cup coarsely chopped fresh cilantro
  • Kosher salt, freshly ground pepper
  • 4-6 whole wheat tortillas, warmed
  • Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

 

Directions

Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.

Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper. Serve scramble with tortillas and garn dishes as desired.

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