Recipe Details
Ingredients
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3tablespoonsolive oil, divided
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1(14 ounce) packageextra-firm tofu, drained
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½teaspoonsalt
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black pepper to taste
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1 ½teaspoonsonion powder
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1 ½teaspoonsgarlic powder
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½teaspoonground turmeric
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1tablespoonfresh lemon juice
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1tablespoonolive oil
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1cupfinely diced red onion
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2jalapeno peppers, seeded and chopped
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½teaspoonsalt
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3clovesgarlic, minced
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2cupschopped tomatoes
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1 ½teaspoonscumin
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¼cupchopped fresh cilantro
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1tablespoonfresh lemon juice
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1(15.5 ounce) canno-salt-added black beans, drained and rinsed
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1 ½cupscooked hash brown potatoes
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1avocado – peeled, pitted and sliced
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1teaspoonfresh lemon juice
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¼cupchopped fresh cilantro
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1teaspoonhot sauce, or to taste
Cooking Directions
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Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.
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Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
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Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.
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Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe3 | |
Calories579 | |
% Daily Value * | |
Total Fat 40g |
51% |
Saturated Fat 7g |
34% |
Sodium 1171mg |
51% |
Total Carbohydrate 57g |
21% |
Dietary Fiber 16g |
59% |
Total Sugars 9g |
|
Protein 22g |
44% |
Vitamin C 51mg |
56% |
Calcium 572mg |
44% |
Iron 12mg |
66% |
Potassium 1765mg |
38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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