Tofu takes on the flavor and texture of scrambled eggs in this yummy breakfast dish. It's loaded with veggies and topped with avocado and fresh salsa. Serves: 2 servings
Ingredients:
1 tsp. olive oil
½ onion, finely chopped
½ medium green bell pepper, finely chopped
½ medium red bell pepper, finely chopped
¼ tsp. ground coriander
¼ tsp. ground cumin
¼ tsp. sea salt
1 dash turmeric
1 cup cooked black beans
7 oz. extra firm tofu, drained, mashed
2 Tbsp. finely chopped fresh cilantro
¼ cup fresh tomato salsa
½ medium tomato, chopped
½ medium avocado, chopped
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Add coriander, cumin, salt, turmeric, black beans, and tofu; cook, stirring frequently, for 3 to 4 minutes, or until heated through. Divide tofu mixture between two serving plates. Top evenly with cilantro, salsa, tomato, and avocado. Serve immediately.