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Tofu Scramble

Tofu Scramble

There's cooking magic at work here: The turmeric turns the tofu yolk-yellow, and the garnishes lend the whole dish a huevos rancheros vibe.


  • 2 14-ounce blocks extra-firm tofu
  • 2 tablespoons vegetable oil
  • 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)

Recipe Preparation

  • 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.

Nutritional Content

6 servings, 1 serving contains:Calories (kcal) 390Fat (g) 16Saturated Fat (g) 1.5Cholesterol (mg) 0Carbohydrates (g) 43Dietary Fiber (g) 9Total Sugars (g) 5Protein (g) 22Sodium (mg) 620Reviews Section

Watch the video: How to make Tofu Scramble - EASY Vegan breakfast scrambled eggs!