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How to make:

Southwest Tofu Scramble

Use the same three ingredients (black beans, sweet potatoes and tomatoes) to cook three vegan meal prep recipes that are satisfying, balanced and healthy!

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Author:
Emilie
Yield:
4 1x

Ingredients

Instructions

  1. Preheat oven to 350ºF. Grease a baking pan. Place sweet potato in a single layer on pan. Bake for 25-30 minutes, until fork tender and crispy.
  2. In a medium skillet over medium heat, warm oil. When hot, add onion; cook for 5-7 minutes, until lightly browned. Add garlic; cook for 1 minute, stirring. Add bell pepper, tomatoes, and corn; cook for 5-7 minutes, until vegetables are tender.
  3. Crumble tofu into small pieces and add to skillet; stir. Cook for 8-10 minutes, until tofu is slightly browned.
  4. Add baked sweet potato, black beans, salsa, kala namak, chili powder, paprika, cumin, and pepper. Stir; cook for 2 minutes, until heated all the way through.
  5. Serve tofu scramble with avocado slices and hot sauce.

Notes

*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.

**Kala namak gives the tofu a real eggy flavor, but you can also use regular salt.