Scrambled Tofu with Black Beans, Chilies, and Cilantro
by: Three Many Cooks
Serves: 4
Ingredients
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
Instructions
Mash tofu with a fork into scrambled egg sized pieces; transfer to a medium bowl and toss with cumin and tumeric.
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.
Notes
For a little kick, serve with your favorite hot sauce or salsa.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/scrambled-tofu-with-black-beans-chilies-and-cilantro/