Scrambled Tofu with Black Beans and Spinach

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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