14oz block of Nasoya Lite Firm tofu
1 can of Trader Joe’s organic black beans
5oz bag of Trader Joe’s organic baby spinach
1/2 of a yellow onion
8 grape tomatoes
2 tbsp of nutritional yeast
1/2 tsp of turmeric
1/4 tsp organic dill weed
1 1/2 tsp Better Than Bouillon “No Chicken Base”
a dash of black pepper
Should go without saying, but feel free to substitute other brands for the ones I used. But for me the magic ingredient is the Better Than Bouillon “No Chicken Base”. I first learned about it when making a dish from “Vegan Cooking for Carnivores“, a cookbook by Ellen Degeneres’ chef Roberto Martin. It makes everything taste great!
Dice the onion, and saute it in a nonstick pan over medium heat using about a quarter cup of water (instead of oil). If the water evaporates before the onion starts to brown, you can add a little more water. While the onion is frying, drain the tofu and rinse the beans. Also, prepare the bouillon by mixing the Better Than Bouillon paste with one half cup of boiling water.
When the onion is browned, add the tofu into the frying pan. You can break it into chunks by hand, or just chop it up with your spatula as you stir it into the onions. Next add the nutritional yeast, turmeric, dill, black pepper, and bouillon. Make sure it’s well mixed, but without mashing the tofu so much that it loses its chunkiness. Chop the grape tomatoes into quarters. Add the tomatoes and black beans to the mix.
Let it all cook for about 15 minutes, turning it over with a spatula about every 5 minutes or so until it starts to brown. Once the mixture is browned, you’re ready to add the spinach. Adding a whole bag will seem like a lot when you put the fresh leaves in, but it’s amazing how much they shrink once they start to cook!
Once the spinach has wilted into the mix, you’re vegan tofu scramble is done! Serve with fresh greens of your choice on the side (we love arugula) and a piece of toast. No one will ever guess there’s hardly any fat in it!
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