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.