Ranch-Style Black Beans with Tofu Scramble

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Breakfast
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Diet: Vegan
• Categories:#Mexican#Breakfast#High Protein#Tex-Mex#Black Beans#Tofu

Nutritional Values

High in plant-based protein from tofu and black beans, rich in fibre, and packed with vitamins and minerals from fresh vegetables and avocado.

Nutrient	Amount	% Daily Value
Calories	490 kcal	--
Total Fat	25 g	32%
Saturated Fat	3.5 g	18%
Monounsaturated Fat	12 g	--
Polyunsaturated Fat	7 g	--
Sodium	140 mg	6%
Total Carbohydrate	49 g	18%
Dietary Fiber	16 g	57%
Total Sugars	6 g	--
Protein	26 g	52%

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Ranch-Style Black Beans with Tofu Scramble

A vibrant plant-based take on the classic Mexican breakfast dish, featuring seasoned tofu scramble atop warm tortillas with spiced black beans, fresh salsa, and creamy avocado. A hearty and satisfying morning meal packed with protein and flavour.

Ingredients
[ ] 400g firm tofu, drained and pressed
[ ] 400g tin black beans, drained and rinsed
[ ] 8 small corn tortillas
[ ] 2 ripe tomatoes, diced
[ ] 1 small red onion, finely chopped
[ ] 1 fresh jalapeño, deseeded and finely chopped
[ ] 2 cloves garlic, minced
[ ] 1 ripe avocado, sliced
[ ] 2 tablespoons olive oil
[ ] 1 teaspoon ground cumin
[ ] 1 teaspoon smoked paprika
[ ] ½ teaspoon turmeric
[ ] ½ teaspoon chilli powder
[ ] Small handful fresh coriander, chopped
[ ] Juice of 1 lime
[ ] Salt and black pepper to taste

Instructions
[ ] 1. Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Add half the chopped red onion and half the minced garlic, cooking for 2–3 minutes until softened.
[ ] 2. Add the black beans, half the ground cumin, and the chilli powder to the pan. Season with salt and black pepper, then cook for 5–7 minutes, stirring occasionally, until heated through and slightly thickened. Keep warm.
[ ] 3. In a separate bowl, combine the diced tomatoes, remaining red onion, jalapeño, half the coriander, lime juice, and a pinch of salt to make a fresh salsa. Set aside.
[ ] 4. Crumble the pressed tofu into bite-sized pieces using your hands or a fork.
[ ] 5. Heat the remaining 1 tablespoon of olive oil in a second frying pan over a medium-high heat. Add the remaining garlic and cook for 30 seconds.
[ ] 6. Add the crumbled tofu to the pan. Sprinkle with turmeric, smoked paprika, remaining cumin, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the tofu is golden and heated through.
[ ] 7. Warm the corn tortillas in a dry pan or in the oven wrapped in foil.
[ ] 8. To serve, place 2 tortillas on each plate. Spread the black beans over the tortillas, add the tofu scramble, then top with the fresh salsa, avocado slices, and remaining coriander. Serve immediately.

https://www.cuisinesavvy.com/recipe/ranch-style-black-beans-with-tofu-scramble