Tuesday, February 14, 2017

Southwest Tofu Scramble

I've been cooking less this year as I've been focusing more on BASE jumping. I still enjoy cooking, but I don't want to do it for hours and hours on end right now. So when I saw the recipe for Southwest Tofu Scramble in The Six Weeks to Sexy Abs Meal Plan by Ella Magers, I knew it would be a winner. Crumbled tofu sauteed with spinach, black beans, cremini mushrooms, onions, and peppers -- yes, please! And, yeah, I ate this for dinner and not for brunch because -- who cares?! You'll love it.

Southwest Tofu Scramble
Serves 2

Ingredients for Spice Mix
  • 1/4 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • Splash of water
All other Ingredients
  • 1 Tbsp grapeseed oil
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1/2 lb extra-firm tofu, drained and pressed
  • 2 cups sliced white or cremini mushrooms
  • 3/4 cup red bell pepper, diced
  • Jalapeno, diced (optional)
  • 1/2 cup black beans
  • 2 cups baby spinach, chopped or whole
  • 1 Tbsp nutritional yeast
  • Black pepper to taste
  • Fresh cilantro, optional
  • Hot sauce and/or salsa to taste (optional)
In a small bowl, combine the spice mix ingredients, adding the splash of water to make it into a sauce. Set aside.

In a large skillet set to medium-high with grapeseed oil, saute the onion and garlic for a couple of minutes. Crumble the tofu with your hands as you add it to the pan. Next, add the mushrooms to the mixture and continue to saute another 5 minutes. Add the bell pepper and optional jalapeno and continue to saute for another couple minutes.

Last, add the black beans, spinach, spice mix, nutritional yeast, and black pepper and mix throughly until combined and hot.

Top with cilantro, salsa, and/or hot sauce.

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