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Tex-Mex Tofu Scramble

Photo: Sara Tane

2 servings

Start your day with some savory spice in this vegan recipe. Tofu and black beans combine for a good dose of protein and fiber, while avocado adds healthy fat that will tone down the punch of chipotle chili powder.


  • 1 teaspoon olive oil
  • 1/2 cup thinly sliced yellow onion
  • 1 bell pepper, thinly sliced
  • 1 clove garlic, minced
  • 1 pound firm tofu, drained and crumbled
  • 1/2 cup cooked black beans
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced
  • 1/2 avocado, cut into wedges
  • 1/4 cup salsa (optional)
  • 1/4 cup fresh chopped cilantro (optional)
  • Fresh lime slices (optional)

Nutrition Information

  • calories 350
  • fat 19 g
  • satfat 2.5 g
  • protein 23 g
  • carbohydrate 25 g
  • fiber 10 g
  • sugars 4 g
  • cholesterol 0 mg
  • sodium 530 mg

How to Make It

  1. Place olive oil in a large pan over medium-high heat. Add onion and bell pepper, sauté until translucent and fragrant. Stir in garlic and cook for an additional minute.

  2. Add tofu, black beans, cumin, chili powder, cayenne, salt, and black pepper. Cook until heated through.

  3. Divide tofu scramble amongst two plates and top with green onions, avocado, salsa, and cilantro. Serve with a lime wedge on the side.