This tofu scramble tastes so good, it may even sway you to go vegan. With flavors like cumin, coriander, onion, pepper, and cilantro mingling together, you get a surprise in every bite. The turmeric gives the tofu a yellow color so that it even looks like eggs. But, unlike with eggs, you can prepare this dish ahead of time and keep it in your fridge for days. Start cooking now, and get a little taste of the Southwest!
See the recipe after the break!
2 14-ounce blocks extra-firm tofu Serves 4-8.
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)
2 14-ounce blocks extra-firm tofu