Tofu Scramble

Ingredients

• Tofu

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

  11 ³⁄₁₆ oz or 318g

• Vegetable oil

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

  ¹³⁄₁₆ tbsp or 11g

• Onions

  Raw

  ⅜ medium or 44g

• Green bell pepper

  Sweet, green, raw

  ⅜ medium or 48g

• Red bell pepper

  Sweet, raw

  ⅜ medium or 48g

• Coriander seed

  Spices

  ³⁄₁₆ tsp or 0.4g

• Cumin

  Spices, cumin seed

  ³⁄₁₆ tsp, ground or 0.6g

• Turmeric

  Spices, ground

  ⅝ tsp or 1g

• Canned black beans

  Low sodium, drained

  ¹³⁄₁₆ cup or 208g

• Fresh cilantro

  Coriander leaves, raw

  ⅛ cup or 2g

• Salt

  Table

  ⅜ dash or 0.2g

• Pepper

  Spices, black

  ⅜ dash or 0.04g

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.