Hey guys! I have another great Veganuary inspiration recipe for you today. One of the meals that a lot of people struggle with when adopting a vegan diet is breakfast. Eggs are extremely common for many people to eat because they are so easy to make and you can cook them many different ways, but as they come from animals, they are definitely not vegan. One of the best subs for eggs in a healthy and easy breakfast is tofu!
Tofu scramble is one of those meals you can make a million different ways. I mix it up each time I make it to keep it interesting, and of course to get different nutrients from various vegetables and spices. In my opinion it is also quite easy to make, and it stores well if you want to cook a big batch ahead for the week like I do.
My favorite type of tofu is the Wildwood Organic Extra Firm variety. It is made from sprouted soybeans, which may make the nutrients more readily available for your body to absorb and can be easier on your digestion. This one crumbles well to get that egg-like texture that some people miss when going vegan. I always make sure to get organic tofu, but that’s not really too hard as most of the soy-based products like tofu, tempeh and miso that are for human consumption is organic and non-gmo. Unfortunately most of the genetically modified soy is fed to animals in the United States.
I did my usual prep ahead before I warmed up the pan to start cooking. I mashed my tofu first, then chopped up my vegetables. I also really like to measure out my seasonings ahead of time to make it quicker but also ensure I don’t get any moisture in the jar from pouring over the steam from the pan. This week I decided to go with more of a Southwestern theme with bell and jalapeno peppers, black beans and spices like chili powder and cumin.
You know that whole idea that vegans don’t get enough protein? Yeah, that’s a pretty silly assumption. This meal is packed with plant-based protein in conjunction with tons of filling and colon-cleansing fiber. 😉 It also gets your day going with a serving of dark leafy greens and other vegetables. In my opinion, this is probably one of the healthiest breakfasts for me to start out my day!
Southwestern Tofu & Black Bean Scramble
Makes 6 servings
- 1 onion, peeled & chopped
- 2 colorful bell peppers, cored & chopped
- 1 jalapeno pepper, seeded & minced
- 2 cloves of garlic, minced
- 1 (15.5-ounce) package firm or extra firm tofu, drained & mashed with a fork
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1 head of purple or curly kale, tough stems removed & chopped
- 2 cups cooked black beans or 1 (15-ounce) can, rinsed & drained
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika powder
- salsa and avocado for serving (optional)
Drain your tofu and mash with a fork in a bowl. Mix in the nutritional yeast and sea salt. Set aside.
Warm up a large skillet over medium heat and add in your chopped onion, peppers and garlic. Cook 5 minutes, stirring occasionally and adding in a few tablespoons of water as needed to prevent sticking. Add in your chili powder through paprika and continue cooking for an additional 5 minutes, or until vegetables are starting to soften.
Next, add your kale into your skillet and cook for 3-5 minutes or until wilted. Finally, pour in your black beans and mashed tofu. Mix and heat through, about 5 more minutes.
Serve topped with your favorite salsa and chopped avocado if you like! I had some today for brunch with avocado toast to fuel the rest of my Sunday meal prep. 🙂
Enjoy and have a great week everyone!