Looking for a quick vegan breakfast that will keep you fueled all morning? This 10-minute tofu scramble deserves a spot in your regular rotation. Golden, turmeric-tinted crumbled tofu stands in for eggs, while pinto beans add extra heartiness and bring the protein count up to a whopping 18 grams per serving. Stir in your favorite store-bought or homemade salsa, then spoon the filling into warm corn tortillas and enjoy a healthy, satisfying start to the day.
Tips
Kala namak: For an eggier flavor, use kala namak (aka black salt) in place of the sea salt.
Ingredients
- 2 scallions, thinly sliced
- 1 14- to 16-oz. package extra-firm tofu, drained
- ½ teaspoon ground turmeric
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
- ½ to ¾ cup jarred oil-free salsa
- 8 6-inch corn tortillas, warmed
Instructions
- In a large skillet cook scallions over medium 2 minutes, stirring occasionally and adding water, 1 to 2 tsp. at a time, as needed to prevent sticking.
- Meanwhile, pat tofu with paper towels until well-dried. Add turmeric, salt, pepper, and ¼ cup water to skillet; stir until well-combined. Crumble tofu into skillet; toss to coat.
- Cook, uncovered, 3 to 4 minutes or until heated through, stirring frequently and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- Add beans and salsa to tofu mixture; cook and stir 1 to 2 minutes or until heated through. Serve with tortillas.
Per serving (1 cup scramble, 2 tortillas): 324 calories, 50 g carbohydrates, 18 g protein, 8 g total fat, 1 g saturated fat, 0 g cholesterol, 466 mg sodium, 11 g fiber, 2 g sugar
Note: Nutritional information is provided as an estimate only.
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