Black Bean Tofu Scramble
A few tweaks, and Dr. Ludwig’s Tofu Hash becomes a versatile, vaguely Mexican vegan entree you can serve without apology to all and sundry. It’s also cheap, and made with ingredients you quite possibly have on hand. What’s not to like? Serves 4-6 as main dish, more as a side.
Ingredients:
l lb firm tofu
15.5 oz can black beans, or 2 c cooked made-from-scratch black beans
1/2 bell pepper (red or green), cut into thin strips
1 jalapeño, cut lengthwise then into thin slices, seeded
1/2 large onion, peeled and cut into thin slices
1 clove garlic, peeled and finely chopped
1 T olive oil or neutral oil
1 T chili powder (generic)
1/2 t ground cumin
1 t Kosher salt
1/4 t ground black pepper
Dash of cayenne pepper
Chopped fresh cilantro, for garnish (optional)
Method: heat oil in a large skillet and add bell pepper, jalapeño and onion; sauté until soft. Add garlic, chili powder and cumin and cook quickly until fragrant. Crumble tofu into the pan; drain the black beans and add to the pan. Allow to heat for a few minutes then add salt, pepper and cayenne. Adjust seasoning as required and serve hot.
Note: this dish is a flavor chameleon that goes with almost anything. Try topping with melted cheese, salsa, guacamole, sour cream or a few slices of avocado.
