Tofu takes on the flavor and texture of scrambled eggs in this yummy breakfast dish.
It’s loaded with veggies and topped with avocado and fresh salsa. You’ll be pleasantly surprised by how hearty the portion is!
Mexican Tofu Breakfast Scramble
- 1 tsp . olive oil
- ½ onion, finely chopped
- ½ medium green bell pepper, finely chopped
- ½ medium red bell pepper, finely chopped
- ¼ tsp. ground coriander
- ¼ tsp. ground cumin
- ¼ tsp. sea salt or Himalayan salt
- 1 dash turmeric
- 1 cup cooked black beans
- 7 oz. extra-firm tofu, drained, mashed
- 2 Tbsp finely chopped fresh cilantro
- ¼ cup fresh tomato salsa
- ½ medium tomato, chopped
- ½ medium avocado, chopped
Heat oil in nonstick skillet over medium-high heat.
Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add coriander, cumin, salt, turmeric, black beans, and tofu; cook, stirring frequently, for 3 to 4 minutes, or until heated through.
Divide tofu mixture between two serving plates. Top evenly with cilantro, salsa, tomato, and avocado. Serve immediately.
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A great breakfast option.
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Photo by Kirsten Morningstar