Tofu Burrito Scramble
You don’t have to be vegan to enjoy this tasty this tasty tofu scramble. Since black beans are a favorite the rest of the spices just add to the great taste of this make ahead meal. Yes you can make this ahead of time and it will keep in the refrigerator for several days, not that it would last that long. Looks like a good breakfast meal prep idea if you want to switch from the Overnight Oatmeal.
2 14-ounce blocks extra-firm tofu
2 tablespoons grape seed oil
1 small onion, chopped
1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1-1/2 teaspoons ground turmeric
1 15-ounce can black beans, rinsed, drained
1/4 cup coarsely chopped fresh cilantro
Kosher salt, freshly ground pepper
4-6 whole wheat tortillas, warmed
Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)
Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.
Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.
Serve scramble with tortillas and garnishes as desired.
Serving Size 192.0g
Amount Per Serving
Calories from Fat 49
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 1.0g 5%
Trans Fat 0.0g
Sodium 216mg 9%
Potassium 416mg 12%
Total Carbohydrates 14.3g 5%
Dietary Fiber 4.1g 16%
Vitamin A 18%
Vitamin C 86%
Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
Source: Calorie Count
Image Source: PopSugar