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
- 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.
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 970 mg
Carbohydrates: 33 g
Fiber: 14 g
Sugars: 6 g
Protein: 17 g
Body Beast Portions
No soy for you!
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Photo by Kirsten Morningstar