Low Carb Scrambled Tofu Recipe - Low Carb Breakfast

Ingredients

2 14-ounce blocks extra-firm tofu

2 tablespoons vegetable oil

1 small onion, chopped

1 small green bell pepper, finely chopped

1 small red bell pepper, finely chopped

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 1/2 teaspoons ground turmeric

1 15-ounce can black beans, rinsed, drained

1/4 cup coarsely chopped fresh cilantro

Kosher salt, freshly ground pepper

4-6 whole wheat tortillas, warmed

Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Procedure

Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.

Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.

Serve scramble with tortillas and garnishes, as desired.

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