Why You’ll Love It
Personally, I love how colorful and vibrant the Southwest Tofu Scramble is. It’s perfect for cozy weekend brunches or even quick weekday breakfasts. Plus, it’s packed with vibrant veggies, making it not only visually appealing but also incredibly nutritious.
Ingredients
- 1 block firm tofu, drained and crumbled
- 1 tbsp olive oil
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- ½ cup black beans, drained
- ½ cup corn kernels
- ½ red bell pepper, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 1 avocado, sliced
- ¼ cup salsa
Step-by-Step Instructions
Prep the Tofu
Begin by pressing the tofu to extract extra moisture. Once pressed, crumble it into a mixing bowl and season it with turmeric, cumin, paprika, salt, and pepper.
Cook the Veggies
Heat olive oil in a spacious skillet over medium heat. Toss in the diced red onion and bell pepper, sautéing them until they become tender.
Add Tofu and Beans
Combine the seasoned tofu with the veggies in the skillet. Stir in the black beans and corn. Allow it to cook for about 5−7 minutes, stirring frequently to ensure even cooking.
Final Touches
Remove the skillet from heat, then mix in the freshly chopped cilantro. Serve this delightful scramble hot, garnishing it with avocado slices and a generous dollop of salsa.
Make Every Morning Special
The Southwest Tofu Scramble isn’t just a dish—it's a burst of energy to kick-start your day, offering both nutrition and deliciousness. I hope you enjoy making this as much as I do! Don’t forget to explore more delightful and vegan-friendly recipes on our blog. Wishing you happy and joyous cooking adventures!
Perfect Presentation Tips
For an ultimate dining experience, serve this scramble with warm tortillas or over a slice of toasted sourdough. Add a wedge of lime for an extra splash of freshness, and don’t shy away from some spicy sriracha if you’re in the mood for a spicy kick!
