Crispy Tofu Scramble with Black Beans and Salsa

Ingredients

• 14 oz Extra-firm tofu
• 3 tbsp Nutritional yeast
• 1 tsp Turmeric powder
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.25 tsp Black salt (Kala Namak), optional
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Olive oil or avocado oil
• 1 can (15 oz) Black beans (canned, rinsed and drained)
• 0.5 cup Salsa
• 2 tbsp Fresh cilantro, chopped (for garnish)

Instructions

1. 1Press the extra-firm tofu to remove excess water. You can do this by wrapping it in paper towels or a clean kitchen towel and placing a heavy object on top for at least 15-30 minutes.
2. 2Once pressed, crumble the tofu into a bowl using your hands or a fork. Aim for a texture similar to scrambled eggs.
3. 3Add the nutritional yeast, turmeric powder, garlic powder, onion powder, black salt (if using), salt, and black pepper to the crumbled tofu.
4. 4Gently toss to combine, ensuring the tofu is evenly coated with the spices.
5. 5Heat the olive oil in a non-stick skillet over medium-high heat.
6. 6Add the seasoned tofu to the hot skillet. Cook, stirring occasionally, for about 8-10 minutes, allowing the tofu to brown and get slightly crispy in places.
7. 7Add the rinsed and drained black beans to the skillet and stir to combine with the tofu scramble. Cook for another 2-3 minutes until the beans are heated through.
8. 8Remove from heat.
9. 9Serve the tofu scramble topped with salsa and garnished with fresh cilantro.

Substitutions

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