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10-Minute Tofu Scramble

Looking for a quick vegan breakfast that will keep you fueled all morning? This 10-minute tofu scramble deserves a spot in your regular rotation. Golden, turmeric-tinted crumbled tofu stands in for eggs, while pinto beans add extra heartiness and bring the protein count up to a whopping 18 grams per serving. Stir in your favorite store-bought or homemade salsa, then spoon the filling into warm corn tortillas and enjoy a healthy, satisfying start to the day. 

Tips

Kala namak: For an eggier flavor, use kala namak (aka black salt) in place of the sea salt.

  • 2 scallions, thinly sliced
  • 1 14- to 16-oz. package extra-firm tofu, drained
  • ½ teaspoon ground turmeric
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
  • ½ to ¾ cup jarred oil-free salsa
  • 8 6-inch corn tortillas, warmed

Instructions

  1. In a large skillet cook scallions over medium 2 minutes, stirring occasionally and adding water, 1 to 2 tsp. at a time, as needed to prevent sticking.
  2. Meanwhile, pat tofu with paper towels until well-dried. Add turmeric, salt, pepper, and ¼ cup water to skillet; stir until well-combined. Crumble tofu into skillet; toss to coat.
  3. Cook, uncovered, 3 to 4 minutes or until heated through, stirring frequently and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  4. Add beans and salsa to tofu mixture; cook and stir 1 to 2 minutes or until heated through. Serve with tortillas.

The post 10-Minute Tofu Scramble appeared first on Forks Over Knives.

PROČITAJ VIŠE... https://www.forksoverknives.com/recipes/vegan-breakfast/10-minute-tofu-scramble/

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