I’ve been working out more, hitting the strength training especially hard. Honestly, I hate strength training. I could cardio all day, but weights and floor exercises? Ugh. It’s the hardest thing for me to incorporate into my routine, but so incredibly important to my overall fitness. I’ve resolved this year to be more consistent with it.
I needed some great plant based recipes for breakfast, and was thrilled to discover the tofu scramble.
I’m new to tofu, and I have to say I was WOWED by this tofu scramble. Not only does this look exactly like scrambled eggs, I can’t taste a noticeable difference. How thrilling to discover a new food to love!
To make the beans, I tossed them in some leftover chile sauce I made the other day with this amazing Fiesta Grilled Eggplant. Seriously, make a double batch and freeze half. It’s amazing for quick breakfasts and it just tastes ridiculously amazing. You won’t regret it!
This would also make an amazing make-ahead work lunch.
Sauce recipe here: Fiesta Grilled Eggplant
Tofu Scramble & Chipotle BeansPrint Recipe
- 1/4 cup leftover chile sauce
- 5 oz firm tofu
- 1/2 tsp turmeric
- 2 cloves garlc
- 1 can cannellini beans, rinsed and drained
- 1 avocado
- 1 lime
- cilantro for garnish
Rinse and drain the beans. Add about 1/4 cup leftover chili sauce and stir to combine. Microwave until warm, or heat in a small pot over medium heat.
Dice the garlic, slice avocado and squeeze with lime. Salt and pepper to taste.
Heat a medium skillet over medium heat. Add 1/2 tbsp olive oil, then garlic. Cook for 1 minute. Add turmeric and tofu. Break tofu up with the spatula. Stir and cook for about 5 minutes. Salt and pepper to taste
Serve tofu with beans and half an avocado each and a lime wedge.
See above line for chile sauce recipe. For a still good but not as amazing meal, use some hot sauce.