Tofu Scramble with Black Beans

A savory egg-free skillet breakfast with crumbled tofu, black beans, colorful bell pepper, wilted spinach, and warm turmeric seasoning.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 14 ounces firm tofu
• 1 15-ounce can black beans
• 1 medium bell pepper
• 1 small yellow onion
• 3 cups baby spinach
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 half teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon lime juice

Cooking instructions

1. Drain the tofu and gently press it between paper towels to remove excess moisture. Drain and rinse the black beans. Dice the bell pepper and onion. (about 5 min)
2. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and cook until softened, about 4 minutes. (about 4 min) — Medium heat
3. Crumble the tofu into the skillet. Add the turmeric, cumin, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the tofu is hot and lightly golden in spots, about 5 minutes. (about 5 min) — Medium heat
4. Stir in the black beans and spinach. Cook until the beans are hot and the spinach is wilted, 2 to 3 minutes. (about 3 min) — Medium heat
5. Remove from the heat and stir in the lime juice. Taste and adjust the salt if needed. Serve hot. (about 1 min)