Every once in a while, a recipe comes along that transforms the way we enjoy breakfast, and for me, that game-changer has been the Southwest Tofu Scramble. Bursting with flavors and packed with proteins, this dish proves that a plant-based meal can be just as satisfying as its traditional counterparts.
- 1 block firm tofu, drained and crumbled,
- 1 tbsp olive oil,
- 1/2 tsp turmeric,
- 1/2 tsp cumin,
- 1/2 tsp paprika,
- Salt and pepper to taste,
- 1/2 cup black beans, drained,
- 1/2 cup corn kernels,
- 1/2 red bell pepper, diced,
- 1/4 cup red onion, diced,
- 1/4 cup cilantro, chopped,
- 1 avocado, sliced,
- 1/4 cup salsa
Press the tofu to remove excess moisture, then crumble it into a bowl. Mix with turmeric, cumin, paprika, salt, and pepper.
In a large skillet, heat olive oil over medium heat. Add the red onion and bell pepper, sautéing until soft.
Mix the seasoned tofu into the skillet. Add black beans and corn. Cook for 5-7 minutes, stirring frequently.
Remove from heat. Stir in fresh cilantro. Serve hot with avocado slices and salsa on top.
Final words
This Southwest Tofu Scramble is more than just a meal; it’s a vibrant start to your day that’s as nutritious as it is delicious. Thank you for trying out this recipe! May it bring a burst of flavors to your mornings. Don’t forget to browse our site for more tasty, vegan-friendly recipes. Happy cooking!
Tags
Southwest Tofu Scramble recipe, vegan breakfast, plant-based meals, healthy breakfast options
