This Black Bean Scrambled Tofu recipe is an easy and delicious vegan breakfast idea: a few simple ingredients with big flavor.
Ironically, in my last article on recipe inspiration, I said that we don’t find much inspiration in traditional cookbooks. Here’s an exception to the rule: Gwyneth Paltrow and Julia Turshen’s cookbook It’s All Good. We’d heard a lot about it, which generally makes us suspicious, but this one lived up to the hype (at least us!). We were thrilled to find several recipes that were simple and fresh concepts and adapted this Black Bean Tofu Scramble Recipe as one of our first attempts.
Here’s an even easier version! These easy scrambled eggs with tofu only take 10 minutes to make.
How to make this scrambled tofu recipe
If you landed here, you probably love tofu! Suffice it to say that Alex and I were not tofu fans until recently. We don’t eat a lot of it, but we love it on a vegan banh mi, or on top of marinated tofu in a bowl of spring roll noodles (or even on a pad thai). Years ago I attended a conference and when breakfast was served with the usual institutional eggs, I was delighted with a vegan breakfast idea: tofu mix! And it was really delicious. After this experience, I wanted to make my own recipe for scrambled tofu.
The concept of a scrambled tofu recipe couldn’t be simpler: crumble up the tofu and then fry it in a pan, like scrambled eggs. For our scrambled tofu recipe, we added fresh garlic, cumin, and lots of salt and pepper. Tofu by itself has literally no flavor, so it’s just asking to be boosted. Adding garlic and cumin brings in a super tasty umami element. Make sure to salt your tofu scrambled eggs recipe well: taste it to make sure the flavor comes out!
Related: Cuban black beans with rice
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How to make black beans
The black beans in this tofu scrambled egg recipe really are a must, that’s what It’s All Good calls them. The beans are cooked straight from the can with the liquid from the can, cilantro, olive oil and garlic. It’s a quick and perfect way to add flavor to canned beans that might be missing straight from the can. These beans are a great addition to tofu scrambled eggs: and with both, it’s a high-protein vegan breakfast idea! We can’t wait to do this again; It’s a great brunch, lunch or light dinner.
And we’re excited to share this recipe with you straight from our new kitchen! We have all moved into our new homes and can’t wait to share with you the long journey it has taken to get here. Here’s an article about renovating our kitchen! We are incredibly grateful to our friends and family for their incredible help over what has been an incredibly busy weekend. But we’re in!
Looking for more vegan breakfast ideas?
Apart from this Tofu Scrambled Eggs Recipe, we have dozens of healthy and quick vegan breakfast ideas and breakfast recipes on our website. Here are some of our favourites:
This recipe is…
This scrambled tofu recipe is vegetarian, gluten-free, vegan, plant-based, dairy-free, and sugar-free.
The description
This Black Bean Scrambled Tofu recipe is an easy and delicious vegan breakfast idea: a few simple ingredients with big flavor.
- 3 Garlic cloves
- 5 tablespoons olive oil
- 15– ounce can of black beans (or 1 ½ cups cooked black beans or Instant Pot)
- 4 sprigs of coriander
- 121 ounce firm tofu
- 1 teaspoon cumin
- Kosher salt
- Black pepper
- radish (optional)
- Corn tortillas (optional)
- Finely chop 3 cloves of garlic – 1 clove for the black beans and 2 cloves for the tofu.
- In a medium-sized saucepan, heat 2 tablespoons olive oil. Add 1 garlic clove and cook until just fragrant, about 1-2 minutes before turning brown. Add black beans, canned juice and 4 sprigs of cilantro. Bring to a boil, then simmer for 15 minutes until liquid condenses.
- Meanwhile, drain the tofu and squeeze a little to remove excess liquid. Crumble it into a bowl. In a large non-stick pan, heat 3 tablespoons olive oil. Add the 2 garlic cloves and cumin and stir for about 1 minute. Add the tofu crumbs and heat until golden and crispy, about 15 minutes, stirring occasionally. Turn off the heat and add a good amount of salt and pepper (we used ½ tsp each).
- Garnish with chopped coriander and radish slices. Serve with reheated corn tortillas, if desired.
- Category: Breakfast
- Method: Cook
- Kitchen: Mexican inspired
Keywords: Tofu Scrambled Eggs Recipe, Tofu Scrambled Eggs, Black Beans, Easy Black Beans, Cilantro, Vegetarian, Vegan, Gluten Free
