Description
A delicious and protein-packed tofu scramble featuring black beans and corn, seasoned with turmeric, garlic, and cumin for a flavorful and nutritious vegan breakfast or brunch option.
Ingredients
Scale
Main Ingredients
- 1 block firm tofu
- 1 cup black beans, cooked
- 1 cup corn, frozen or fresh
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
Garnish
- Chopped fresh cilantro for garnish
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a skillet over medium heat to prepare for cooking the tofu.
- Cook the tofu: Crumble the firm tofu directly into the skillet and cook for about 5 minutes, stirring occasionally to allow it to slightly brown and heat evenly.
- Add beans and corn: Stir in 1 cup cooked black beans and 1 cup corn along with 1 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon cumin, salt, and black pepper to taste. Mix everything thoroughly to combine the flavors.
- Sauté and heat through: Continue cooking the mixture for another 5 to 7 minutes, stirring occasionally until everything is thoroughly heated and well incorporated.
- Garnish and serve: Remove from heat and sprinkle chopped fresh cilantro on top before serving for a fresh, herbaceous finish.
Notes
- Use firm tofu to achieve a texture similar to scrambled eggs.
- To enhance flavor, press the tofu beforehand to remove excess moisture.
- Adjust spices according to personal preference for heat and flavor.
- Serve with toast or wrapped in a tortilla for a complete meal.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
