This recipe came to be this morning when I didn’t know what to eat for breakfast. Scrambled eggs sounded good but we don’t keep eggs in our house because of Makayla’s egg allergy. I looked in the fridge and saw my package of tofu. There is always tofu in my fridge…not because everyone in my house likes it but because I like it. I thought the texture was similar to eggs so I proceeded to start cooking them up. I found some spinach in my freezer and a can of seasoned black beans. And wa-la! This is one of my favorite tofu recipes that I've made. If you love tofu and vegetables than you will probably really like this too. I imagine this would be good with other vegetables too but I just used what I found. Tofu Scramble would also be good as a filling inside a soft tortilla shell. Add some salsa and you’ve got a different flavor. Enjoy!
Ingredients
1 package of crumbled firm tofu- you need to squeeze out the water
1 small frozen package of spinach or 1 bunch of fresh spinach
1 can of seasoned black bean (drained)
Salt
Pepper
1 tbsp of grated Parmesan cheese
A pinch of parsley
1 tsp of Chinese Five Spice – This spice is optional but I put it in just about everything with tofu
1 tsp of olive oil
Directions
- Cook the frozen spinach in the microwave.
- While the spinach is cooking, remove the water from the tofu and crumble it into small pieces.
- Cook the tofu on your stove-top with a tsp of olive oil. I like for parts of it to be tan so I cook on high for at least 5 minutes. Add salt, pepper, spice, and parsley. Stir frequently.
- Remove excess water from the spinach and add it to the tofu.
- Pour in a can of seasoned black beans, drained.
- Stir in Parmesan cheese. Cook on medium until beans have warmed but are still firm.
This should serve at least a family of 4. I’m the only one eating it this morning so I will put the rest in the fridge for left-overs…hmmm this may be good over a bed of greens for lunch.
