Southwest Tofu Scramble

Ingredients

• 1 small yellow onion
• 1 orange bell pepper
• 3 cloves garlic
• 1 jalapeño pepper
• 1 Tbsp. taco seasoning
• 3 roma tomatoes
• 14 oz. firm tofu (or extra-firm)
• 15 oz. can black beans
• 1/4 cup nutritional yeast
• 1/2 cup fresh cilantro
• Avocado, guacamole, salsa, pico de gallo, hot sauce, etc.

Instructions

1. 1

   Dice onion and bell pepper. Mince garlic and jalapeño, seeds and ribs removed.

2. 2

   In a large skillet over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, dice tomatoes and crumble tofu into bite-sized pieces.*

4. 4

   When onion is translucent, add garlic, jalapeño, and taco seasoning. Stir and cook 1 minute.

5. 5

   Reduce heat to medium. Add tomato and crumbled tofu. Stir and cook uncovered for 10 minutes, stirring occasionally.

6. 6

   Meanwhile, roughly chop the cilantro, large stems removed.

7. 7

   After 10 minutes, add the nutritional yeast, black beans (rinsed and drained), and cilantro. Stir and cook for 3-4 minutes or until beans are heated through.

8. 8

   Salt and pepper to taste if needed. Serve with any desired toppings such as avocado, guacamole, salsa, etc.