Crispy Tofu Scramble with Black Beans and Salsa
A flavorful and protein-packed tofu scramble that mimics the texture of scrambled eggs, combined with hearty black beans and fresh salsa. A vibrant and healthy breakfast option.
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Ingredients
- about 400 g Extra-firm tofu
- 3 tbsp Nutritional yeast
- 0.5 tsp Turmeric
- 0.25 tsp Black salt (Kala Namak)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
- 0.5 small Red onion
- 1 can (15 oz) Canned black beans
- 0.5 cup Salsa
- 1 medium Avocado
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the extra-firm tofu to remove as much water as possible. Crumble the tofu into a bowl.
- 2Add the nutritional yeast, turmeric, black salt (if using), garlic powder, onion powder, salt, and pepper to the crumbled tofu. Mix well to coat evenly.
- 3Heat the olive oil in a non-stick skillet over medium heat. Add the finely diced red onion and cook until softened, about 3-4 minutes.
- 4Add the seasoned tofu to the skillet. Cook, stirring occasionally, for 8-10 minutes, allowing it to brown slightly and develop a firmer texture.
- 5Stir in the rinsed and drained black beans and cook for another 2-3 minutes until heated through.
- 6Gently fold in the salsa and cook for 1-2 minutes more, just to warm it.
- 7Taste and adjust seasonings if needed.
- 8Serve the tofu scramble hot, topped with diced avocado if desired.
Substitutions
Eggs →
Ensure tofu is processed in a facility free from cross-contamination if soy allergy is severe.
Cheese →
Provides a savory, cheesy flavor without dairy.
Butter →
Any neutral cooking oil can be used.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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