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Mexican Tofu and Black Bean Scramble|Craving Something Healthy
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5 from 3 votes

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast, dinner, lunch
Cuisine: Mexican
Servings: 4
Calories: 368kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • ½ 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
  • ½ cup crushed, fire roasted tomatoes
  • ¼ 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 ½-3/4 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: 368kcal | Carbohydrates: 56g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Sodium: 730mg | Potassium: 833mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1076IU | Vitamin C: 15mg | Calcium: 141mg | Iron: 5mg