Tofu Scramble

Ingredients

• Tofu

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

  28 oz or 794g

• Vegetable oil

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

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Drain the tofu and place on a plate lined with several layers of paper towels to absorb excess liquid. Once drained, use a fork or potato masher to crumble the tofu.
2. Chop the onion and bell peppers.
3. Heat the oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook for about 3-4 minutes until softened.
4. Stir in the coriander and cumin, cooking until fragrant, about 1 minute.
5. Add the crumbled tofu and turmeric to the skillet. Stir in the black beans and cook, stirring often, until heated through, about 1-2 minutes.
6. Stir in the cilantro and season with salt and pepper to taste.