Tofu Scramble

Ingredients

• Tofu

  firm, raw

  14 oz or 397g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Onion

  raw

  ½ medium or 55g

• Green bell pepper

  raw

  ½ medium or 60g

• Red bell pepper

  raw

  ½ medium or 60g

• Coriander seed

  ¼ tsp or 0.4g

• Cumin seed

  ¼ tsp, ground or 0.8g

• Turmeric

  ground

  1 tsp or 2g

• Black beans

  canned, low-sodium, drained

  1 cup or 260g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

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.