Tofu scramble bowl with black beans and avocado
Turmeric-yellow tofu scramble with warm black beans, tomatoes and avocado. Quick, filling and fine for breakfast or supper. On the table in 20 minutes.
Made without gluten ingredients.
Method
- Drain the tofu and pat it dry. Drain and rinse the black beans, halve the cherry tomatoes and slice the spring onions thinly.
- Warm the olive oil in a large frying pan over a medium heat. Crumble in the tofu with your hands and fry for 5 minutes, stirring, until it starts to colour.
- Add the turmeric, smoked paprika, nutritional yeast and a good pinch of salt. Cook for 3 minutes, stirring, until the tofu is bright yellow and looks like scrambled egg.
- Push the tofu to one side of the pan and add the black beans and cherry tomatoes on the other. Warm through for 3 minutes with 2 tbsp of water.
- Halve, stone and slice the avocado.
- Share the tofu, beans and tomatoes between two bowls.
- Add the avocado and spring onions, squeeze the lime over and serve.
Tip No nutritional yeast? Leave it out; the scramble will taste milder, so add a little extra salt.
Per portion
| Energy | 483 kcal |
| Protein | 26 g |
| Carbohydrate | 23 g |
| of which sugars | 5 g |
| Fat | 28 g |
| of which saturates | 5 g |
| Fibre | 15 g |
| Salt | 0.31 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu200 g
- turmeric1 tsp
- smoked paprika1 tsp
- nutritional yeast1 tbsp
- olive oil1 tbsp
- black beans1 tin
- cherry tomatoes150 g
- avocado1
- spring onion2
- lime1
