Southwestern Tofu Scramble (oil-free)
5.0 out of 5 (1 votes)
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 mins
Cook Time
15 mins
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
- 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.
- 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.
- Season: Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Combine: Add black beans and corn. Heat through, about 2-3 minutes.
Additional Information
Nutrition Facts (Summary)
Calories
269
Fat
7g
Saturated Fat
1g
Cholesterol
0mg
Sodium
534mg
Carbohydrates
34g
Dietary Fiber
9g
Total Sugars
6g
Protein
22g
Calcium
384mg
Iron
5mg
Potassium
710mg
Vitamin C
57mg
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.
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