Southwestern Scrambled Tofu- (A Great Introduction to Tofu for the Sceptic)

Cooking  Time

5 minutes

Preparation Time

5 minutes

Servings

1-4

Equipment

  • 8 inch or larger skillet with a lid
  • Stirring spoon
  • Scissors to open the tofu container
  • colander- if you have one

Ingredients

  • One container firm or extra firm silken tofu 
  • 1-2 Tablespoons of olive oil
  • Indian Black Salt- 1 tsp
  • Turmeric- 1 tsp (up to 2 tsp- but this spice can be a tad bitter
  • 1/2 can of black beans, drained and rinsed
  • 1 cup of canned or frozen sweet yellow corn
  • 1-2 cups sliced bell peppers and onions- fresh or frozen
  • 1-2 Tablespoons Beggs Bold Blends Southwestern Seasoning 
  • 1/4 cup or more of chunky Salsa

Directions

  1. Cut open the container of tofu and carefully drain however much water you can without accidently pouring the tofu into the sink
  2. Turn on a stove burner to medium/medium high
  3. Place pan over burner
  4. Pour olive oil into pan
  5. Dump the tofu into the pan
  6. Using a spoon or spatula, chop the tofu into 1 inch chunks. As you stir, the chunks will break. Remember, we’re going for a scrambled egg type dish, so the tofu will be in various sized chunks when you finish.
  7. Sprinkle the Indian Salt and the turmeric onto the tofu and stir until the tofu takes on a yellowish tint and resembles scrambled eggs.
  8. Add beans, corn, peppers and onions.
  9. Stir to combine all the ingredients.
  10. Place lid on pan and cook until the peppers and onions are tender
  11. Turn off the burner
  12. Serve the Southwestern Style Scrambled Tofu with Salsa!

 

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