This colorful tofu scramble puts a plant-based twist on a classic breakfast. Crumbled tofu is seasoned with turmeric and spices, then cooked with bell peppers and tomatoes for a mix of creamy and crisp textures. Served with mashed beans on a baked tortilla with avocado, it’s high in protein, filling, and full of flavor—a simple, tasty way to start the day.
Serves 6 to 8.
Ingredients
2 cups cooked no-salt-added beans, with a bit of their cooking liquid
2 teaspoons dried oregano, divided
¼ cup water
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ cup diced tomato
½ cup diced sweet bell pepper, any color
½ onion, diced
14 ounces (400 grams) firm tofu, preferably organic, crumbled
Baked corn tortillas (see Chef’s Notes)
Avocado, for garnish
1. In a blender, combine the cooked beans with a bit of their cooking liquid and 1 teaspoon of the dried oregano. Blend until smooth but not too thick.
2. In a small bowl, mix the water, the other teaspoon of oregano, turmeric, and ground cumin. This spice mixture will season the tofu.
3. Heat a nonstick pan and add a few drops of water. Once hot, add the tomato, peppers, and onion. Cook for about 5 minutes.
4. Add the crumbled tofu and the liquid spice mixture to the pan. Stir and cook for about 3 minutes.
5. To serve, spread a layer of beans on a plate, top with a baked corn tortilla, add the tofu and vegetable mixture, and garnish with slices of avocado.
Chef’s Notes:
• For best results, cook the beans a day in advance so they are ready to blend the next day.
• For the scramble, feel free to add more vegetables to taste.
• To bake the corn tortillas, place them on a tray without overlapping and bake at 350°F (180°C) for about 10 minutes, flipping halfway through. They can be stored in a cool place, sealed, for up to five days.