Black Bean Tofu Scramble
Nutrition per serving
| Calories | 403 kcal |
| Protein | 22.6 g |
| Carbs | 40.6 g |
| Fats | 18.4 g |
| Saturated Fat | 2.8 g |
| Monounsaturated Fat | 11.1 g |
| Polyunsaturated Fat | 3.4 g |
| Sugars | 3.6 g |
| Fiber | 16.3 g |
| Sodium | 309 mg |
Ingredients
| Tofu, Firm Plain | |
| Black Beans (canned) | |
| Baby Spinach | |
| Tomatoes, Red, Ripe | |
| Olive Oil | |
| Granulated garlic | |
| Cumin Powder | |
| Sweet Smoked Paprika |
1. Drain and rinse the black beans
2. Drain the water from the tofu. Press out the moisture using paper towels.
3. Heat 1 tbsp of olive oil in a pan. Add the black beans and gently stir for 30 seconds. Break up the tofu and add to the pan. Add the cumin, paprika, garlic, and a pinch of salt and pepper. Stir to combine everything together. Cook for 3 minutes.
4. Lay the spinach on a plate. Halve the tomatoes and add to the plate. Serve the scramble on top of the spinach.