Tofu Scramble

By LRay

Recipes & Menus | recipes

Tofu Scramble
There's cooking magic at work here: The turmeric turns the tofu yolk-yellow, and the garnishes lend the whole dish a huevos rancheros vibe.

4-6 servings

Recipe by 'Snice

Photograph by Matt Duckor

January 2013

Ingredients

• 2 14-ounce blocks extra-firm tofu
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 small green bell pepper, finely chopped
• 1 small red bell pepper, finely chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 15-ounce can black beans, rinsed, drained
• 1/4 cup coarsely chopped fresh cilantro
• Kosher salt, freshly ground pepper
• 4-6 whole wheat tortillas, warmed
• Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.

Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.

Serve scramble with tortillas and garnishes, as desired.