Scrambled Tofu with Black Beans, Chilies, and Cilantro
Serves: 4
  • 1 block (14 ounces) extra-firm tofu, drained and patted dry
  • ½ teaspoon cumin
  • 1 teaspoon tumeric
  • 1 tablespoon olive oil
  • 1 4-ounce can whole green chilies (mild), chopped
  • ¾ cup black beans, drained and rinsed
  • 2 scallions, thin sliced
  • 1 tablespoon chopped cilantro, plus extra for topping
  • Salt and pepper to taste
  • 4 8-inch flour tortillas
  1. Mash tofu with a fork into scrambled egg sized pieces; transfer to a medium bowl and toss with cumin and tumeric.
  2. Meanwhile, heat oil in a medium skillet. Add chilies, beans, and scallions; saute until heated through, 2 to 3 minutes. Stir in tofu and cilantro; cook until heated though, about 2 minutes longer. Spoon a portion of the tofu mixture into each of four warm flour tortillas, garnish with extra chopped cilantro and serve.
For a little kick, serve with your favorite hot sauce or salsa.
Recipe by Three Many Cooks at