Happy Tuesday everyone!
If eggs are a go-to meal for you, but you’re looking to switch things up, I highly recommend trying this!
I love eggs; scrambled, fried, poached, you name it, I’m all over it. BUT, I’m moving towards a more plant based diet, and eggs don’t fit into that. Plus, they haven’t been making me feel all that fantastic lately, so I think it’s time for a change.
This was my second time making tofu scramble, my first attempt was okay, but I’m always looking for ways to improve and make recipes tastier- so that was my mission today, and it was a success! It was also super quick, it took less than 10 minutes!
Today, like most days, was a mash up of ingredients. I had cut up veggies (yay meal prep!) and black beans leftover, so it was a no brainer to throw those in. I also picked up some Daiya cheese that I was eager to try. All the perfect fixings for a scramble!
*these are all estimated quantities, and can be changed to suit your preferences!
Tofu and Black Bean Scramble
1/4 block extra firm tofu, dried (wrap in paper towel or cloth to remove excess moisture) and crumbled
1/2 clove garlic, finely chopped
3/4 tsp turmeric
1/2 tbls coconut oil
3 tbls black beans
bell peppers, roughly chopped
broccoli, roughly chopped
salt and pepper
cheese (vegan if keeping plant based)
whatever you like to put on a scramble!
Add oil and garlic to frying pan, sauté until fragrant. Add tofu and turmeric and cook a couple minutes. Add beans and veggies and cook until everything is warmed through (if you like your veggies a bit softer, you can add them all at the same time as the tofu). Plate it up and top with your favourite toppings!
See- SUPER EASY (and delicious)!
Until next time,