Description
A vibrant and flavorful tofu scramble packed with black beans, corn, and aromatic spices. This plant-based dish is perfect for a nutritious breakfast or light meal and can be served with warm tortillas and lime wedges for a fresh, zesty finish.
Ingredients
Scale
Spices
- 2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
Main Ingredients
- 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, to taste
- 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
- Handful cilantro leaves, chopped
- ½ to 1 jalapeño, thinly sliced
- Warmed tortillas (optional), to serve
For Serving
- 1 quartered lime
Instructions
- Prepare the spice mix: Place the ground cumin, turmeric powder, and smoked paprika in a small bowl and set aside.
- Bloom the spices: Heat a large skillet over medium heat for about 2 minutes. Drizzle in the extra-virgin olive oil, add the spice mixture, and stir constantly for 10 to 15 seconds until the spices become fragrant and slightly darker in color.
- Cook the tofu: Immediately add the tofu chunks and finely chopped garlic to the skillet. Season generously with salt and pepper. Increase the heat to medium-high and cook, tossing occasionally, until the tofu is golden around the edges, about 5 to 8 minutes.
- Add vegetables and beans: Turn off the heat. Stir in the corn kernels, red bell pepper pieces, and rinsed black beans. Toss to combine, then leave the mixture in the skillet for about 3 minutes to allow the residual heat to soften the vegetables slightly.
- Season and garnish: Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Top the scramble with sliced jalapeño. Serve warm with optional tortillas and lime wedges on the side for squeezing over the dish.
Notes
- Use extra-firm tofu for the best texture in the scramble.
- Adjust the amount of jalapeño to your preferred spice level or omit for a milder dish.
- Frozen corn can be used when fresh is unavailable; just thaw before using.
- Serve with warmed corn or flour tortillas to make it a complete meal.
- For added creaminess, consider adding a dollop of vegan sour cream or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Keywords: tofu scramble, black beans, corn, vegan breakfast, Mexican, plant-based, healthy, easy recipe
