INGREDIENTS

Tofu scramble:

  • 2 tablespoons cooking oil
  • 1 package (12 ounces) extra-firm tofu, drained
  • 2 tablespoons nutritional yeast
  • Pinch of ground turmeric
  • 1/2 teaspoon Indian black salt (kala namak)
  • Salt and freshly ground black pepper, to taste

Fajita veggies:

  • 3/4 cup half-moon slices of red onion
  • 1 cup bell pepper strips (any color)
  • 1/2 cup black beans, cooked
  • 2 cups packed baby spinach
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup salsa
  • 1/4 cup avocado, peeled, pitted, and diced
  • 2 tablespoons fresh cilantro

Note

  • Credit: Vegan Bowl Attack by Jackie Sobon

DIRECTIONS

    1. In a large, cast-iron skillet, warm the oil over medium heat. Once hot, use your hands to break the tofu apart into large crumbles into the skillet. Brown the tofu for 2 to 3 minutes and then stir it around to brown the other sides.
    2. Adjust the heat to medium-low and stir in the nutritional yeast, turmeric, and Indian black salt until the scramble is evenly coated. Season with salt and pepper, and push the scramble to one side of the skillet.
    3. Place the red onion and bell peppers into the other half of the skillet and saute until the onions become translucent. Add the black beans and spinach, cook until the spinach has wilted, and season with salt and pepper.
    4. Divide the scramble and fajita veggies between 2 bowls. Top with the salsa, avocado, and cilantro and serve.