Southwest Tofu Scramble Tacos
  • 1 block extra-firm tofu12 oz
  • 2tsp grapeseed oil or avocado oil
  • 1cup chopped yellow onion
  • 2 garlic clovespeeled and minced
  • 1/2tsp turmeric
  • 1/2tsp ground coriander
  • 1/2tsp ancho chili pepper or 1/4cayenne
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 1 yellow or orange bell pepperchopped
  • 3 Tbsp nutritional yeast
  • 1cup cooked or canned black beans
  • 1/2cup chopped cilantro
  • 8 corn tortillaswarmed
  • 1 avocadocubed
  • 1/2cup salsa of choice
  • Lime wedges
  1. Using large holes of box grater, grate tofu into pebble-sized pieces, or finely chop with knife.
  2. In large skillet, heat oil over medium heat. Add onion and garlic, and cook for 5 minutes, stirring often. Stir in turmeric, coriander, ancho pepper or cayenne, salt, and pepper; heat for 30 seconds. Add tofu, bell pepper, and nutritional yeast to skillet and cook for 3 minutes, stirring often. Stir in black beans, heat for 2 more minutes, and then add cilantro.
  3. Divide tofu mixture among tortillas and top with avocado and salsa. Squeeze on lime juice.
Recipe Notes

Per serving: 483 calories; 21 g protein; 17 g total fat (3 g sat. fat); 65 g total carbohydrates (6 g sugars, 16 g fiber); 380 mg sodium