Savory Tofu Scramble With Black Beans

Ingredients

• 300 g firm tofu, drained and pressed
• 150 g canned black beans, drained and rinsed
• 1 tbsp olive oil
• 1 medium red bell pepper, diced
• 0.5 medium yellow onion, diced
• 2 cups baby spinach
• 2 tbsp nutritional yeast
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 0.25 tsp black salt (kala namak) or fine salt
• 0.25 tsp black pepper

Instructions

1. Wrap the drained tofu in a clean towel and press gently with your hands for about a minute to squeeze out excess water — drier tofu browns instead of steaming. Then crumble it into rough, bite-size curds with your fingers.
2. Heat the olive oil in a large nonstick skillet over medium heat until it shimmers, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until the onion turns translucent and smells sweet, about 4 minutes.
3. Push the vegetables to one side and add the crumbled tofu to the open space. Sprinkle the turmeric, cumin, black salt, and pepper directly over the tofu, then stir everything together. Cook undisturbed for 2 minutes so the tofu picks up color, then stir and cook 2 minutes more until it looks dry and lightly golden at the edges.
4. Stir in the black beans and nutritional yeast and cook until the beans are heated through, about 2 minutes. Add the spinach in handfuls and toss just until it wilts and turns bright green, about 1 minute. Taste, adjust salt, and serve hot.

Nutrition (per serving)

Calories

442

Protein

34 g

Fat

19 g

Carbs

33 g