dinner

Tofu Scramble with Black Beans and Salsa Roja

Name: Tofu Scramble with Black Beans and Salsa Roja
Total time: 10 min
Cuisine: Mexican
Ingredients: 14 oz (396 g) Extra-firm tofu; 1/2 cup (86 g) Black beans, canned, drained and rinsed; 1 tbsp (15 ml) Olive oil; 2 tbsp Nutritional yeast; 1 tsp Turmeric powder; 1/2 tsp Cumin powder; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 1/4 tsp Salt; 1/4 tsp Black pepper; 1/4 cup (60 g) Salsa Roja; 1/4 (35 g) Avocado, sliced

Nutrition

926

kcal

Calories

71.9

Protein

64.7

Carbs

38.7

Fat

AI Insight

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Ingredients(12)

Extra-firm tofu14 oz (396 g)

Black beans, canned, drained and rinsed1/2 cup (86 g)

Olive oil1 tbsp (15 ml)

Nutritional yeast2 tbsp

Turmeric powder1 tsp

Cumin powder1/2 tsp

Garlic powder1/2 tsp

Onion powder1/2 tsp

Salt1/4 tsp

Black pepper1/4 tsp

Salsa Roja1/4 cup (60 g)

Avocado, sliced1/4 (35 g)

Instructions

Press the extra-firm tofu to remove as much water as possible. Crumble the tofu into a bowl using your hands or a fork.

Heat the olive oil in a large non-stick skillet over medium heat.

Add the crumbled tofu to the skillet. Cook, stirring occasionally, for about 5-7 minutes until it begins to dry out slightly.

Stir in the nutritional yeast, turmeric powder, cumin powder, garlic powder, onion powder, salt, and black pepper. Cook for another 2-3 minutes until the spices are fragrant and evenly distributed.

Add the drained and rinsed black beans to the skillet. Stir to combine and heat through for about 3-5 minutes.

Serve the tofu scramble hot, topped with Salsa Roja and sliced avocado.