Southwestern Tofu Scramble with Potatoes, Black Beans, and Corn
Make a colorful Southwestern tofu scramble with roasted potatoes, black beans, corn, peppers, and warming spices for a hearty vegan breakfast.
Servings: 3
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 30 minutes
Ingredients
Ingredients
- 7 baby potatoes skin on, each cut into 4 pieces
- 1 tsp extra virgin olive oil for potatoes
- ¼ tsp sea salt for potatoes
- 2 tsp extra virgin olive oil for skillet
- ¼ tsp cumin seeds
- 2 cloves garlic grated
- ¼ red onion finely chopped
- ½ Hatch chili or Serrano finely chopped
- 1 cup red bell pepper finely chopped
- 1 tsp nutritional yeast
- 1 tsp cayenne pepper
- 1 Tbsp taco seasoning
- ½ cup sweet corn
- ½ cup black beans thoroughly washed
- ½ block extra-firm tofu pressed and crumbled
- 1 tsp lime juice freshly squeezed
Instructions
Instructions
- Preheat the oven to 400°F.
- Toss the cut potatoes with 1 teaspoon olive oil and the sea salt.
- Spread the potatoes on a baking tray and roast for 20 minutes, until tender and lightly browned.
- While the potatoes roast, heat a medium skillet and add the remaining oil.
- Add the cumin seeds, garlic, chili, and red onion; cook until the onion browns.
- Add the bell pepper and cook until softened, about 7 minutes.
- Add the corn, black beans, and crumbled tofu.
- Add the nutritional yeast, cayenne, and taco seasoning, then mix well.
- Fold in the roasted potatoes and lime juice.
- Garnish with cilantro and serve immediately.