Vegan Simple Southwest Scramble
Serving Size: 4
This vegan alternative to scrambled eggs uses tofu, black beans, red bell pepper and spices such as cumin and chili powder for a Southwestern flair.
Recipe by:
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top StoveIngredients
- 4 tablespoon extra virgin olive oil
Saute:
- 1/2 sweet onion diced
- 1 red bell pepper diced
- 1 zucchini diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 9 ounce canned black beans rinsed and drained
- 3 ounce baby spinach chopped
Mix together:
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1 tablespoon water
Add:
- 1 package medium firm tofu 12-16 ounces, extra firm, pat dry, broken into crumbles
Garnish:
- 1 tomato large, sliced
- 1 avocado sliced
Instructions
- Heat a large skillet over medium heat. Once hot, add olive oil, onion, pepper, and zucchini. Season with salt and pepper, and sauté for about 5 minutes, until vegetables are soft. Add beans and spinach, and cover to cook for about 2 more minutes.
- While the veggies are cooking, add the salt, cumin, chili powder, and turmeric to a separate bowl. Add a dash of water to create a sauce.
- In your sauté pan, move the vegetables over to one side, and add tofu on the other. Cook for about 2 minutes, and then add the sauce to the pan. Mix all of the ingredients together to form a scramble. Continue to sauté for about 5 minutes or until tofu is lightly browned.
- Garnish with sliced tomato and avocado.
Reheating Instructions
Heat in a sauté pan over medium heat until heated through.
Nutrition
Calories: 402kcal | Carbohydrates: 26g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Sodium: 1157mg | Potassium: 894mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3437IU | Vitamin C: 66mg | Calcium: 220mg | Iron: 4mg