Black Bean & Tofu Scramble

Name: Black Bean & Tofu Scramble
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: california
Ingredients: 400 g tofu (extra-firm, drained and crumbled); 1 cup black beans (soaked overnight and boiled until tender, drained); 1 pcs onion (medium, finely chopped); 1 pcs bell pepper (medium, diced); 2 pcs garlic (cloves, minced); 2 tbsp olive oil; 1 tsp turmeric powder; 0.5 tsp cumin powder; 1 pinch red chili powder; 0.25 tsp salt; 1 pinch black pepper; 2 tbsp cilantro (chopped, for garnish); 1 pcs lime (cut into wedges, for serving)

RATING

0.0/5

TASTE SCORE

8/10

A hearty, savory scramble that turns humble tofu and black beans into a deeply satisfying breakfast or brunch. Turmeric gives the tofu a golden, egg-like color while cumin, chili, and garlic bring bold southwestern warmth. Ready in under 20 minutes and naturally packed with plant-based protein.

PREP

COOK

12m

SERVES

1 CUP

234 cal

SERVINGS

METHOD · 4 STEPS

prep
Prep the tofu and beans.
Drain the tofu and pat it dry with a clean towel. Use your hands to crumble it into bite-sized, scrambled-egg-like pieces. Ensure the cooked black beans are well drained.
saute · ~5 min
Sauté the aromatics and bell pepper.
1.Heat the olive oil in a large skillet over medium heat.
2.Add the chopped onion and cook until softened, about 3 minutes.
3.Stir in the diced bell pepper and minced garlic. Cook for another 2 minutes until fragrant.
other · ~7 min
Build the scramble.
1.Add the crumbled tofu to the skillet.
2.Sprinkle the turmeric, cumin, chili powder, salt, and pepper evenly over the top.
3.Stir well to coat, letting the tofu cook and turn a bright golden yellow, about 5 minutes.
4.Fold in the cooked black beans and cook for another 2 minutes until everything is heated through.
TIPDon't over-stir the tofu in the first minute. Let it sit on the hot pan for 30 seconds at a time to get slightly crispy edges.
garnish
Finish and serve.
Remove the skillet from the heat. Garnish with fresh cilantro and serve immediately with lime wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for 10 minutes before crumbling to remove excess water and improve texture.
2
Toast the cumin and turmeric in the oil for 30 seconds before adding tofu for deeper flavor.
3
Let the tofu cook undisturbed for 30 seconds at a time to develop golden, crispy edges.
4
If the scramble looks dry, add a splash of vegetable broth or water to rehydrate.
5
Leftover scramble keeps well in the fridge for 3 days; reheat in a dry skillet to restore crispness.
6
Serve with warm tortillas or toast for a satisfying breakfast burrito or taco filling.

RECIPE VARIATIONS