Vegan Scrambled Eggs with Beans
Kickstart your day with this hearty and protein-packed Vegan Scrambled Eggs with Beans, a satisfying breakfast option that's perfect for plant-based eaters. Made with crumbled firm tofu seasoned with turmeric, nutritional yeast, and the game-changing Kala Namak (black salt) for an egg-like aroma, this dish delivers flavor and nutrition in every bite. Tossed with sautéed red bell peppers, nutrient-rich spinach, and tender black beans, it’s a colorful and wholesome meal that’s ready in under 30 minutes. Fresh cilantro and a splash of lime juice add a zesty finish, making this scramble perfect for serving with toast, as a taco filling, or over a bed of quinoa. Easy to prepare, loaded with vitamins and minerals, and completely customizable, this recipe proves breakfast can be both delicious and cruelty-free!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 1 cup black beans
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon Kala Namak (black salt)
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1 medium red bell pepper
- 2 cups spinach leaves
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro
- 1 tablespoon lime juice
- 0.25 teaspoon ground black pepper
Instructions
Drain the firm tofu and pat it dry with paper towels to remove excess moisture. Then, use a fork or your hands to crumble the tofu into a bowl, until it resembles the texture of scrambled eggs.
Rinse and drain the black beans, and set them aside.
In a small bowl, combine the nutritional yeast, turmeric powder, Kala Namak, onion powder, and garlic powder. Stir the spices together to make a seasoning mixture.
Chop the red bell pepper into small cubes. Set aside.
Heat the olive oil in a large non-stick frying pan over medium heat.
Add the red bell pepper to the pan and sauté for about 3-4 minutes until slightly softened.
Add the crumbled tofu to the pan, and then sprinkle the spice mixture over the tofu. Stir well to ensure the tofu is coated evenly with the spices.
Cook the tofu, stirring frequently, for about 5 minutes, allowing it to heat through and absorb the flavors.
Add the black beans to the tofu mixture and stir to combine.
Gently fold in the spinach leaves and cook for an additional 2-3 minutes until the leaves are wilted.
Remove the pan from heat, and stir in the lime juice and chopped cilantro.
Season with ground black pepper to taste.
Serve immediately. Enjoy your Vegan Scrambled Eggs with Beans with toast or as a filling for tacos or burritos.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
