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Vegan protein-full breakfast of tofu scrambled eggs with black beans and salsa

Tofu Scrambled "Eggs" with Black Beans and Salsa

Yield: 4 people

Description

For a little added richness, stir in a tablespoon of plant-based butter at the end of cooking.

Ingredients

  • 1 pound firm tofu, drained and crumbled
  • 2 tablespoons olive oil
  • 1 medium-large onion, cut into medium dice
  • 1 can (15-16 oz) black beans, drained
  • 2 tablespoons nutritional yeast
  • 2 teaspoons turmeric
  • 1/2 cup your favorite salsa Of the national brands, we like Pace.
  • 2 tablespoons chopped fresh cilantro plus extra for sprinkling

Instructions

  • While draining tofu, heat oil in a large skillet over medium-high heat. Add onions; sauté until softened, 4 to 5 minutes. Add tofu and beans, along with turmeric and nutritional yeast. Cook, stirring to thoroughly combine. Stir in salsa; continue to cook to heat through and blend flavors, 2 to 3 minutes. Stir in cilantro and serve with an extra sprinkling of cilantro