A delicious and satisfying vegan alternative to scrambled eggs. This protein-packed scramble is seasoned with nutritional yeast and black salt for an authentic eggy flavor, perfect for a hearty breakfast.
Prep10 min
Cook15 min
Servings4
Serving size: 1.5 cups
190cal
11gprotein
10gcarbs
12g
Ingredients
14 oz Extra-Firm Tofu (One 14-16 oz block, pressed to remove excess water)
2 tbsp Olive Oil
1 medium Onion (finely chopped)
2 cloves Garlic (minced)
1 small Bell Pepper (any color, diced)
3 tbsp Nutritional Yeast
0.5 tsp Turmeric Powder
0.5 tsp Kala Namak (Also known as black salt, for an 'eggy' flavor)
Hearty and flavorful black beans simmered with onions, garlic, and classic Tex-Mex spices. This simple, one-pot side dish is perfect for tacos, burritos, or serving alongside rice.
A quintessential California classic, this recipe features creamy mashed avocado on perfectly toasted sourdough, seasoned with a hint of zesty lemon, sea salt, and a pinch of red pepper flakes. A simple, nutrient-dense, and incredibly satisfying breakfast or snack ready in under 10 minutes.
A vibrant, zesty salsa just like your favorite Mexican restaurant! Made in minutes with fire-roasted tomatoes, fresh cilantro, onion, and a kick of jalapeño. Perfect for dipping chips or topping tacos.
About Tofu Scramble, Savory Black Beans, Avocado Toast and Restaurant-Style Salsa
Gut-friendly tofu scramble with black beans & avocado. A fiber-rich, energy-giving start, quick to make!
This southwest dish is perfect for breakfast. With 648.5799999999999 calories and 24.309999999999995g of protein per serving, it's a nutritious choice for your meal plan.
Drain the block of tofu. Press it for at least 10 minutes to remove as much water as possible. You can use a tofu press or wrap it in a clean kitchen towel and place a heavy object on top.
In a medium bowl, use your hands or a fork to crumble the pressed tofu into bite-sized pieces, resembling the texture of scrambled eggs.
2
Sauté Aromatics and Vegetables (5-6 minutes)
Heat the olive oil in a large non-stick skillet or pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic and diced bell pepper. Cook for another 2-3 minutes, until the pepper is tender-crisp and the garlic is fragrant.
3
Cook the Scramble (5-7 minutes)
Add the crumbled tofu to the skillet with the vegetables.
Sprinkle the nutritional yeast, turmeric powder, kala namak, salt, and black pepper over the tofu.
Stir gently to combine, ensuring the tofu is evenly coated with the spices. Cook for 5-7 minutes, stirring occasionally, allowing the tofu to heat through and develop a slightly firm texture.
4
Finish and Serve (2 minutes)
Pour in the plant-based milk to add a touch of creaminess and stir to combine.
Add the fresh spinach to the pan. Stir until the spinach has just wilted, which should take about 1-2 minutes.
Taste and adjust the seasoning if necessary. Garnish with fresh chives and serve immediately.
Toast the bread slices until golden brown and crisp. This can be done in a toaster, under a broiler, or in a hot skillet for about 2-3 minutes.
2
While the bread is toasting, prepare the avocado. Slice the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl.
3
Add the fresh lemon juice, sea salt, and black pepper to the avocado. Using a fork, gently mash the avocado to your desired consistency. For a better texture, leave some small chunks.
4
Once the toast is ready, place it on a plate. Immediately spread the mashed avocado mixture evenly over each slice, going all the way to the edges.
5
Drizzle with extra virgin olive oil and sprinkle with red chili flakes (if using). Serve immediately for the best experience.
794 g Canned Fire Roasted Tomatoes (One 28 oz can, undrained)
75 g White Onion (About 1/2 medium onion, roughly chopped)
1 pc Jalapeño (Seeded and roughly chopped)
2 clove Garlic (Peeled)
0.5 cup Coriander Leaves (Loosely packed)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
1 tsp Ground Cumin
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance acidity)
Instructions
1
Combine all ingredients in a blender or food processor. Add the undrained canned tomatoes, chopped white onion, seeded jalapeño, garlic cloves, cilantro, fresh lime juice, ground cumin, salt, and optional sugar.
2
Pulse to the desired consistency. Secure the lid and pulse 8-10 times for about 1 second each. This creates the classic restaurant-style texture. Be careful not to over-blend, which can make the salsa watery and foamy.
3
Chill to meld the flavors. Transfer the salsa to a non-reactive bowl or jar. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for allowing the flavors to deepen and come together.
4
Taste, adjust, and serve. After chilling, taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to your preference. Serve chilled with tortilla chips or as a topping for your favorite dishes.
