Tofu Scramble

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  5 ⅝ oz or 159g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅜ tbsp or 6g

• Onions

  Raw

  ³⁄₁₆ medium or 22g

• Green bell pepper

  Sweet, green, raw

  ³⁄₁₆ medium or 24g

• Red bell pepper

  Sweet, raw

  ³⁄₁₆ medium or 24g

• Coriander seed

  Spices

  ⅛ tsp or 0.2g

• Cumin

  Spices, cumin seed

  ⅛ tsp, ground or 0.3g

• Turmeric

  Spices, ground

  ⁵⁄₁₆ tsp or 0.7g

• Canned black beans

  Low sodium, drained

  ⅜ cup or 104g

• Fresh cilantro

  Coriander leaves, raw

  ¹⁄₁₆ cup or 0.8g

• Salt

  Table

  ³⁄₁₆ dash or 0.08g

• Pepper

  Spices, black

  ³⁄₁₆ dash or 0.02g

Directions

1. Chop veggies.
2. Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Once drained of liquid, use a fork or potato masher to smash the tofu.
3. Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook about 3-4 minutes until softened. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.

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