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Vegan tofu scramble with diced tomatoes, onions, fresh cilantro, and black beans
Our Vegan Tofu Scramble, packed with protein-rich tofu, fresh tomatoes, onions, hearty black beans, and a hint of cilantro, is not only pleasing to the palate but also aligns perfectly with your vegan lifestyle. This simple, yet nutritious dish is just the thing you need for a power-packed start to your day or a refreshing lunch.
Serving Suggestion: This flavorful Vegan Tofu Scramble is versatile and can be enjoyed in several ways. For a wholesome breakfast, serve it alongside whole grain toast and a cup of fresh fruit. If it's lunch you're planning for, try it atop a bed of mixed greens with a light vinaigrette. For dinner, consider serving it with a side of quinoa or brown rice to add a little extra heartiness. With every bite, you'll appreciate the array of textures and flavors that this delightful dish brings to the table.
1 block (14 oz) of firm tofu
2 tablespoons of olive oil
1 small onion, diced
2 cloves of garlic, minced
1 medium tomato, diced
1 can (15 oz) of black beans, drained and rinsed
1 teaspoon of turmeric
Salt and black pepper to taste
1/4 cup of fresh cilantro, chopped
Drain the tofu and pat it dry with a clean towel. Crumble the tofu into pieces.
Heat the olive oil in a non-stick pan over medium heat.
Add the diced onion and sauté until it becomes translucent.
Add the minced garlic and sauté for another minute.
Add the crumbled tofu to the pan. Stir well to mix it with the onions and garlic.
Add the turmeric, salt, and pepper. Stir again to combine everything. The turmeric will give the tofu a scrambled egg-like color.
Add the diced tomatoes and drained black beans. Stir well and let it cook for about 5 minutes, until the tomatoes are soft.
Turn off the heat and add the chopped cilantro. Stir one last time to mix in the cilantro.
Serve hot with whole grain toast or on top of a bed of greens for added nutrition.
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