Alright, fair enough. Most people hear the word “vegan” and think YUCK! Little do they know…they are seriously missing out.
2 14-ounce blocks extra-firm tofu
2 tablespoons grape seed oil
1 small onion, chopped
1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1-1/2 teaspoons ground turmeric
1 15-ounce can black beans, rinsed, drained
1/4 cup coarsely chopped fresh cilantro
Kosher salt, freshly ground pepper
4-6 whole wheat tortillas, warmed
Green onions, sliced
Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.
Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes.
Stir in coriander and cumin and cook until fragrant, about 1 minute.
Stir in tofu, then turmeric.
Add beans and cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro and season with salt and pepper.
Serve scramble with tortillas and toppings as desired.