Yield: 4 servings
Scrambled Tofu with Veggies and Beans
This delicious take on traditional scrambled eggs gets its beautiful yellow color from nutritional yeast and turmeric. Throwing in flavorful beans and lots of veggies makes this filling - a perfect way to start your day (or have for any meal!)
Tip: This scramble stores excellent in the fridge, so you can enjoy this easily for breakfast by simply reheating and stuffing in a tortilla!
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 6 ounces Extra Firm Tofu
- 1 clove minced garlic
- 1/4 Yellow Onion, diced
- 1/2 cup mushrooms, chopped
- 1/2 cup pinto beans, cooked or canned
- 1 cup baby spinach
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 4 Whole wheat tortilla
- 2 avocado, small
- 1 tsp hot sauce, optional
Instructions
- Heat a non stick skillet over medium high heat. Add the minced garlic, mushrooms and onion and sauté for about 3 minutes.
- Add the tofu and using a fork, crumble the tofu until it is the desired consistency. Cook for about 5 minutes.
- Stir in the nutritional yeast and turmeric, stirring until the tofu is evenly coated.
- Lastly, add in the pinto beans and spinach and cook for 1-2 minutes, until spinach is wilted.
- Take 1/4 of the mixture and spread it in a whole wheat tortilla, top with avocado slices and enjoy!
Notes
When using canned beans, be sure to rinse the beans well
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 371Total Fat: 19gSaturated Fat: 3gUnsaturated Fat: 12gSodium: 354mgCarbohydrates: 41gFiber: 13gSugar: 4gProtein: 14g
