Sometimes a solid, savory breakfast just hits the spot. I’m a diehard oatmeal fan, but once in a while I really want an alternative to sweet breakfasts and to animal-centric ones like bacon and eggs.
Enter – scrambled tofu. These burritos are quick to throw together and surprisingly flavorful! The filling is good enough to eat plain, but you could always add your favorite toppings like avocado, guacamole, cilantro, etc
If you haven’t yet been won over by tofu’s chameleon-like versatility, you might be after trying this one. 🙂
Turmeric is the secret ingredient that gives the tofu it’s scrambled egg-like color.
- 1 block extra firm tofu, drained and pressed
- 1 red or green bell pepper
- 1 15-oz can black beans (or 1.5-2 cups cooked)
- 2/3 cup salsa
- 1/2 cup chopped onion
- 1/4 tsp oregano
- 3/4 tsp cumin
- 3/4 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion flakes (optional)
- 1/4 tsp turmeric
- Salt to taste ( I used about 1/8 tsp)
- 1/4 cup chopped fresh cilantro
- Tortillas, and any additional burrito fixin’s
Chop the onion.
Heat a little oil in a saute pan (I used a wok), and saute the onion over medium–high heat until soft. Crumble the tofu block into the pan. Note: The firmer the tofu you use the harder it will be to crumble, but using a wooden spoon and a little elbow grease will do the trick.
Add the spices and stir. When the tofu starts to brown, add the chopped bell pepper and beans.
When the tofu is more or less evenly browned, and the bell pepper is cooked, it’s done! While it’s still warm, stir in the salsa and cilantro.
Serve the scrambled tofu by itself, or wrap into a tortilla and top as you like!