Cooking Time: 26 minutes
Servings: 4
Ingredients
For the spice mix:
- 2 tbsp nutritional yeast
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp black salt (Kala Namak) or regular salt
- 3/4 tsp turmeric
- 1/4 tsp garlic powder
For the tofu scramble:
- 1 tbsp olive oil
- 200 g mushrooms, sliced
- 1 red bell pepper, finely chopped
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 350 g extra firm tofu, crumbled
- 1 can (400-500 g) black beans, drained and rinsed
Instructions
- Prepare the spice mix:
In a small bowl, combine all the ingredients for the spice mix and set aside.
- Cook the vegetables:
Heat a large skillet over medium heat and add the olive oil. Sauté the mushrooms, bell pepper, onion, and garlic for about 8 minutes, until the vegetables are tender and begin to brown slightly.
- Add the tofu:
Crumble the tofu into the pan with your hands or a fork, creating a scramble-like texture. Stir well to combine with the vegetables.
- Season and add beans:
Add the spice mix and black beans to the pan. Stir until the tofu and vegetables are evenly coated with the spices. Cook for another 5-8 minutes, allowing the flavors to meld and everything to heat through.
- Serve:
Serve hot, optionally paired with toast, avocado slices, or a fresh salad.
Tip:
Black salt (Kala Namak) gives the scramble an “eggy” flavor. If unavailable, you can use regular salt and add a pinch of smoked paprika for extra depth.
