Matt Duckor
There's cooking magic at work here: The turmeric turns the tofu yolk-yellow, and the garnishes lend the whole dish a huevos rancheros vibe.
Recipe information
Yield
4 to 6 Servings
Ingredients
2
14-ounce blocks extra-firm tofu
2
tablespoons vegetable oil
1
small onion, chopped
1
small green bell pepper, finely chopped
1
small red bell pepper, finely chopped
1
/2 teaspoon ground coriander
1
/2 teaspoon ground cumin
1
1/2 teaspoons ground turmeric
1
15-ounce can black beans, rinsed, drained
1
/4 cup coarsely chopped fresh cilantro
Kosher salt, freshly ground pepper
4-6
whole wheat tortillas, warmed
Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)
Preparation
Step 1
Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.
Step 2
Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.
Step 3
Serve scramble with tortillas and garnishes, as desired.
Nutrition Per Serving
6 servings
1 serving contains:
Calories (kcal) 390
Fat (g) 16
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g) 43
Dietary Fiber (g) 9
Total Sugars (g) 5
Protein (g) 22
Sodium (mg) 620