Making this scramble was a spur of the moment decision of me. I had planned on making something with mushrooms and spinach but, much to my disappointment, the mushrooms I bought had gone bad in the fridge. There’s really nothing worse than slimy mushrooms. I looked around to see what ingredients I had – some peppers, an onion and a jar of salsa – and a plan came together.
- 16 ounce block of firm or extra firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1/4 teaspoon tumeric
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- pinch of cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 1 small red onion, chopped, about half a cup
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups greens, chopped – kale, spinach or chard
- 1 cup beans – black, kidney or pinto
- 1 cup salsa
- Handful of Daiya cheese
- 1/4 olives, chopped
- Heat the oil in a large skillet over medium heat, and cook the onion until it’s translucent and slightly caramelized, about 5 minutes.
- Add the crumbled tofu to the pan, along with the spices and nutritional yeast and mix everything together. Let cook for a minute or two and then add the chopped peppers. Cook until the peppers are soft, about 5 more minutes.
- Add the salsa, stir to coat everything thoroughly. Mix in the beans and greens and cook for two or three more minutes, until the greens are wilted.
- Sprinkle the top with Daiya cheese and top with olives. Let cook until the cheese melts.
- Serve hot. You can top with sour cream and hot sauce for a little extra kick.