1 14-ounce block firm tofu, drained and roughly chopped
1 can organic black beans, rinsed
1 5-ounce bag baby spinach
1/2 yellow onion, diced
8 grape tomatoes
2 tablespoons nutritional yeast
1 1/2 teaspoon Better Than Bouillion "No Chicken Base", mixed with 1/2 cup of boiling water.
1/2 teaspoon turmeric
1/4 teaspoon dill weed
1/2 cup vegetable broth
A dash of black pepper
1. Saute onion in a nonstick pan over medium heat using about a quarter cup of water (instead of oil).
2. When the onion is browned, add the tofu into the frying pan. 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.
3. 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.
4. 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!
More pictures of this recipe as well as detailed nutrional information can be found at hathayoga.com/vegan-tofu-scramble/