Scrambled Tofu Southwestern Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g natural tofu
- 200 g beans, black, drained
- 10 cocktail tomatoes
- 2 onions)
- 1 bunch coriander
- 3 tablespoon yeast flakes
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder, smoked
- 1 teaspoon kala namak
- 0.25 teaspoon ¼ turmeric
- oil
- water
Print Recipe
Pin Recipe Instructions
- Crumble the tofu, dice the onions and quarter the cherry tomatoes. Pluck the coriander leaves, chop and set aside.
- Heat some oil in a pan. Fry the tofu and onions until the tofu is brown and the onions are translucent. Stir in the spices and add a good dash of water so that the salt and spices can dissolve and spread. Let the water evaporate and finally add the beans and cherry tomatoes. Wait a little longer until the beans and tomatoes are warm and stir in half of the coriander.
- Divide everything into 3 bowls and pour the rest of the coriander on top.
- Avocado and salsa go well with it.
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