Forks Over Knives

10-Minute Tofu Scramble

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.

By Laura Marzen, RD, LD ,

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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

  1. 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.
  2. 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.
  3. 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.
  4. Add beans and salsa to tofu mixture; cook and stir 1 to 2 minutes or until heated through. Serve with tortillas.
Nutritional Information:
Per serving (1 cup scramble, 2 tortillas), 324 calories, 50 g carbohydrates, 18 g protein, 8 g total fat, 1 g saturated fat, 466 mg sodium, 11 g fiber, 2 g sugar
Note: Nutritional information is provided as an estimate only.
tags: 30 minutes or less, Southwestern

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6 comments

  1. What makes a tofu scramble both nutritious and satisfying as a quick plant-based breakfast, and how do ingredients such as tofu, pinto beans, salsa, and turmeric work together to provide flavor, texture, and protein in just 10 minutes? Thank you, Regard PUTI

    Reply

  4. I just found out that the place is closing I like your recipes I wish it would continue

    Reply

  5. Why are there no later recipes here? Before there were usually three recipes a week.

    Reply

    1. I was looking for the same answer. No main page update either.

About the Author

Laura Marzen, RD, LD

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation, and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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