SOUTHWESTERN TOFU SCRAMBLE (OIL-FREE)
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Description:
A vibrant, protein-packed, and oil-free tofu scramble bursting with the flavors
of the Southwest. Features black beans, corn, and a perfect blend of spices.

Prep Time: 10 minutes
Cook Time: 15 minutes
Yields: 2 servings

--- INGREDIENTS ---
- 14 ounces extra-firm tofu, crumbled
- 1 tablespoon vegetable broth
- ½ cup chopped onion
- 1 cup chopped bell pepper (red or green)
- 1 jalapeno, minced (optional)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup cooked black beans
- ½ cup corn kernels

--- INSTRUCTIONS ---
1. Sauté vegetables: Heat a non-stick pan over medium heat. Add onions, and
   peppers, and a small amount of vegetable broth (about 1 tablespoon) to help them
   soften without sticking. Add jalapeno if using. Cook until softened, about 5-7
   minutes.
2. Add tofu: Crumble in tofu, cook until lightly browned, about 5-7 minutes, adding
   a little more broth (about 1 tablespoon at a time) if needed to prevent
   sticking.
3. Season: Stir in chili powder, cumin, smoked paprika, salt, and pepper.
4. Combine: Add black beans and corn. Heat through, about 2-3 minutes.

--- CHEF'S NOTES ---
The sodium content is an estimate that will vary depending on the amount of
added salt and the type of vegetable broth used. Using low sodium products can
help to reduce sodium levels. This scramble is a good source of protein, fiber,
and several vitamins and minerals.