Mexican Tofu and Black Bean Scramble
A high-fiber, plant-based version of your favorite breakfast burrito. It's also a quick and easy lunch or dinner idea!
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1/2 jalapeno seeded, and minced
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 14 ounce Organic extra firm tofu drained well and crumbled
- 15 ounce can black beans drained and rinsed
- 1 cup chopped kale leaves
- 1/2 cup crushed, fire roasted tomatoes
- 1/4 cup cilantro chopped
- 3 scallions chopped
- 8 small corn tortillas toasted
Instructions
- Heat the oil in a saute pan over medium high heat. Add the onions, garlic, and jalapeno, and saute for about 5 minutes, or until softened.
- When vegetables are soften, add the salt, cumin and chili powder, and stir for about 30 seconds.
- Reduce the heat to medium. Add the crumbled tofu, and black beans, and stir to combine and heat through.
- Add the kale and tomatoes, and stir for another 2-3 minutes until the kale wilts.
- Remove from the heat, and stir in the cilantro and scallions.
- Spray both sides of each tortilla with cooking spray, and if desired, lightly sprinkle with kosher salt.
- Heat the tortillas in a separate non-stick pan, on medium high heat, just until they puff and begin to turn brown.
- Serve about 1/2-3/4 cup of the tofu scramble per tortilla. Leftover tofu mixture will keep in a covered container for 3-4 days in the refrigerator.
Nutrition
Calories: 368kcalCarbohydrates: 56gProtein: 21gFat: 8gSaturated Fat: 1gSodium: 730mgPotassium: 833mgFiber: 14gSugar: 4gVitamin A: 1076IUVitamin C: 15mgCalcium: 141mgIron: 5mg
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