Black Bean Tofu Scramble

Black Bean Tofu Scramble (from ExSloth)

This scramble goes great on its own or topped with this mango pineapple salsa. You can also make a breakfast burrito by placing everything into a tortilla.


  • ¼ of an onion, thinly sliced
  • 2 cloves of garlic, diced
  • ½ bell pepper, thinly sliced
  • 1 package extra firm tofu, drained
  • ¼ tsp turmeric
  • ½ tsp cumin
  • ½ tsp chili powder
  • 1 cup kale leaves (or other leafy greens)
  • 1 cup cooked black beans
  • pepper, to taste
  • Optional Toppings: salsa and avocado


  1. In a small bowl, mix together the turmeric, cumin and chili powder along with 1 – 2 tbsp water and set aside.
  2. Heat a large skillet over medium heat, then water saute the onion and bell pepper for 2 – 3 minutes.
  3. Add the garlic and continue to saute for an additional 2 – 3 minutes until the veggies have softened adding water if the pan becomes dry.
  4. While the veggies are cooking, crumble the tofu into bite-sized pieces, using a fork or your fingers.
  5. Add the tofu to the skillet and saute for about 5 minutes, stirring occasionally.
  6. Pour in the spice mixture and stir immediately until everything is evenly coated.
  7. Add in the black beans and kale and continue to cook until the kale has wilted and the tofu is slightly brown (about 5 minutes).
  8. Season with pepper to taste.
  9. Serve immediately with salsa and avocado, if desired.
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