Southwest Tofu Veggie Scramble
15 MINS | 4 SERVINGS
INGREDIENTS
14oz tofu, firm, 1 package
2 Tbsps avocado oil
1 yellow onion, medium, diced
4 garlic cloves, minced
1 red bell pepper, sliced
2 cups baby spinach, chopped
2 tomatoes, chopped
1 1/2 cups black beans, 1 can
1/4 cup nutritional yeast
2 tsps cumin
2 Tbsps chili powder
sea salt & black pepper, to taste
DIRECTIONS
Place the tofu in a small bowl and mash with a fork to the point where it is broken apart but chunks still remain. The texture should be similar to scrambled eggs.
In a non-stick pan, heat the avocado oil over medium heat. Add the onions, garlic, and bell pepper. Sauté for 4-5 minutes, or until onions are translucent.
Add the tofu, spinach, beans, tomatoes, nutritional yeast, chili powder, and cumin to the pan. Mix well and cook until the spinach wilts and the tofu is heated through.
Season with sea salt and black pepper to taste. Enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
Serve It With: Serve on its own, with toast, or over brown rice. If you want more spice you can add hot sauce, cayenne pepper, or chili flakes.
NUTRITION INFORMATION PER SERVING
Protein 23g
Total Fat 14g
Carbs 30g
Calories 314kcal
Fiber 12g
Sodium 184mg
Saturated Fat 2g
Fruits 0 servings
Vegetables 1.3 servings
Sugar 5g