Name: Scrambled Tofu with Black Beans and Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 4
Ingredients: 1 squeeze lemon juice; 1 small handful of baby English spinach; 1 teaspoon ground cumin; 1 small orange or red capsicum (pepper), cut into strips; 3 tablespoons olive oil; 400 g (14 oz) firm tofu, drained; 1 x 400 g (14 oz) tinned black beans, rinsed and drained; chilli sauce, to taste (optional); 2 tablespoons chopped coriander (cilantro); 2 tablespoons nutritional yeast; 1 tablespoon chopped chipotle in adobo (drained); ½ teaspoon turmeric; 1 white onion, finely chopped; 1 garlic clove, crushed

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Delicious and hearty, this is a brunch dish where I don’t notice the absence of eggs. The pickled chipotles add a lovely smoky punch of flavour, but replace with 2 tablespoons tomato sauce (ketchup) if you prefer.

Ingredients

400 g (14 oz) firm tofu, drained
3 tablespoons olive oil

Method

Dry the tofu with paper towels and break into bite-sized pieces. Set aside on paper towels. Heat 2 tablespoons of the oil in a frying pan and cook the onion over a medium heat until soft. Add the garlic, capsicum, cumin and turmeric and cook, stirring, until the capsicum is soft, about 2 minutes. Ad

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Scrambled Tofu with Black Beans and Spinach

Ingredients

Method

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