Southwestern Tofu Scramble from Rosemary House

As a vegetarian B&B, Rosemary House gets frequent requests for a vegan breakfast.  This one always wins raves.

We garnish it with a few slices of avocado and serve with a side of roasted potatoes.

Cuisine(s):

,

Servings:

4 people

Prep Time:

10 minutes

Cook Time:

15 minutes

Ingredients:

•  1 red bell pepper (chopped)
•  1 carrot (chopped)
•  1 red onion (chopped)
•  2 tablespoons oil (canola or grapeseed)
•  4 green onions (chopped)
•  1 clove of garlic (minced)
•  1/2 teaspoon ground cumin
•  1/2 teaspoon ground turmeric (If you don't have turmeric, curry powder is a substitute.)
•  1 cup canned black beans (drained and rinsed)
•  1 cup fresh tomatoes (chopped)
•  1/2 teaspoon hot sauce
•  14 ounces firm tofu (drained and crumbled)
•  1/4 cup cilantro (chopped)

Instructions:

  1. In a large skillet, heat one TBS of oil, medium heat. Add bell pepper, carrot, and red onion and cook 5 minutes until tender.

  2. Stir in green onion, tomatoes, garlic, cumin, turmeric and cook one minute more. Scoop all the vegetables out of the frying pan into a bowl.

  3. Put the remaining TBS of oil into the frying pan, turn up the heat a little. Add the tofu and hot sauce and cook, stirring and turning, until the tofu is slightly crisp one at least one side (no need to be too precise) and all liquid has cooked off - about ten minutes.

    Add the black beans.

  4. Add the vegetables back to the frying pan and stir until uniformly warm again.

    Serve on the plate like scrambled eggs, sprinkle with chopped cilantro.

    A delicious sauce is vegan sour cream mixed with salsa, equal parts.

    Also makes great filling for a breakfast burrito.

Recipe Notes:

Some people add soy sauce. If you want to keep this dish gluten-free, look for gluten-free soy sauce.

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