Veggie Tex-Mex Brunch Skillet: Spiced Toffu Scramble and Black Bean Salsa

Allergens

Soy (in tofu)

Ingredients

• 14 oz extra
• firm tofu, drained and crumbled
• 2 tbsp olive oil
• 1/2 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup bell pepper, diced (red or green)
• 1 cup cherry tomatoes, halved
• 1/2 cup black beans, drained and rinsed
• 1/4 cup nutritional yeast
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add red onion, garlic, and bell pepper cook until softened, about 5 minutes.
3. Stir in crumbled tofu, cherry tomatoes, black beans, nutritional yeast, cumin, smoked paprika, turmeric, chili powder, salt, and pepper cook for 7 8 minutes or until the tofu is heated through.
4. To serve, divide the tofu scramble among two plates and top with fresh cilantro. Serve with lime wedges on the side.

Chef’s Insight

To add more protein, consider serving with a side of avocado toast or crumbled tempeh bacon.

Notes

For a spicier dish, add more chili powder or cayenne pepper to taste.