Dinner

Tofu Scramble With Black Beans and Corn Recipe

ByIsabella Vance February 9, 2026February 9, 2026

Introduction

This tofu scramble with black beans and corn is a vibrant, protein-packed dish perfect for any meal of the day. Bursting with smoky spices and fresh flavors, it’s a delicious plant-based alternative to traditional scrambled eggs. Serve it with warm tortillas for a satisfying and colorful plate.

A large stainless steel pan filled with a colorful mix of cooked food, including golden brown chunks of tofu or chicken, bright yellow corn kernels, black beans, and small pieces of red bell pepper scattered throughout. Sliced green jalapeños are spread on top, adding a fresh pop of color. A wooden spoon rests inside the pan on the right side, partially mixing the food. Next to the pan, there is a white plate with several pieces of grilled or toasted tortillas, showing light brown char marks. Another small white plate holds a few lime wedges. The setup is on a smooth white marbled surface, emphasizing the vibrant colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon smoked paprika
3 tablespoons extra-virgin olive oil
2 (14- to 16-ounce) packages extra-firm tofu, drained and broken into 1-inch chunks
2 garlic cloves, finely chopped
Salt and pepper
2 cups fresh or frozen corn kernels
1 red bell pepper, cut into ½-inch pieces
1 (15-ounce) can black beans, rinsed
2 tablespoons lime juice, plus 1 quartered lime for serving
Handful cilantro leaves, chopped
½ to 1 jalapeño, thinly sliced
Warmed tortillas (optional), to serve

Instructions

Step 1: In a small bowl, combine the ground cumin, turmeric powder, and smoked paprika.
Step 2: Heat a large skillet over medium heat for about 2 minutes. Drizzle in the olive oil, then add the spice mixture. Stir constantly for 10 to 15 seconds, allowing the spices to become fragrant and slightly darker.
Step 3: Immediately add the tofu chunks and chopped garlic to the skillet. Season generously with salt and pepper.
Step 4: Increase the heat to medium-high. Cook the tofu, tossing occasionally, until golden on the edges, about 5 to 8 minutes.
Step 5: Remove the skillet from heat. Add the corn, red bell pepper, and black beans, tossing gently to combine. Let the residual heat soften the vegetables for about 3 minutes.
Step 6: Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed.
Step 7: Top with sliced jalapeño and serve with warm tortillas and lime wedges on the side, if desired.

Tips & Variations

Use firm or extra-firm tofu to ensure the scramble holds its shape and has a satisfying texture.
For extra heat, add more jalapeño or a dash of hot sauce to the scramble.
Swap black beans with pinto or kidney beans for a different flavor profile.
Serve with avocado slices or vegan sour cream for added creaminess.

Storage

Store leftover tofu scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water or oil if needed to keep it moist.

How to Serve

A large silver pan filled with a colorful mix of food resting on a white marbled surface. The dish has three main layers: the bottom layer is made of small black beans scattered throughout, the middle layer consists of bright yellow corn kernels mixed with small red bell pepper pieces, and the top layer includes larger chunks of golden-brown cooked tofu seasoned with herbs and spices. Thinly sliced green jalapeño rings are spread on top, adding a fresh green color. A wooden spoon lies on the right side inside the pan. To the right, a white plate holds lightly charred tortillas stacked on each other, and a small white bowl contains lime wedges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra-firm tofu?

Soft tofu is not recommended as it will be too delicate and may crumble into a paste. Extra-firm tofu holds up better and provides the best texture for scrambling.

Is this recipe suitable for meal prep?

Yes, it’s great for meal prep. Prepare it in advance and store in the fridge. Reheat quickly at breakfast or for a quick lunch or dinner option throughout the week.