Weeknight · 15–30 min

Loaded Tofu Scramble & Black Bean Hash

Name: Loaded Tofu Scramble & Black Bean Hash
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 block (14 oz) Extra-firm tofu; 2 medium potatoes, diced; 1 whole onion, diced, divided; 1 cup mushrooms, sliced; ¼ cup vegetable broth; 1 cup black beans, cooked; 2 cups baby spinach; 2 tbsp nutritional yeast; ½ tsp ground turmeric; ½ tsp garlic powder; ¼ tsp salt, kala namak (black salt); 3 tbsp hemp hearts

Sarah & Chase Beatty make this big, cozy breakfast plate when they want something hearty without any oil. The roasted hash and golden scramble come together on one plate for a weekend brunch win.

Sarah & Chase Beatty’s pick · founders, vegan wellness retreats · 9 years, 1 month plant-based

@veganwellnessretreats

Hands-on: 20 min
Hands-off: 30 min
Total: 50 min
Dishes: 3

43gprotein604cal66gcarbs21gfatper serving · $3.34

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Skilloven · stove

Method

1
Heat the oven to 425°F and line a baking sheet with parchment.
2
Spread the diced potatoes and half of the onion on the sheet and roast until golden and tender.
3
While the hash roasts, simmer the remaining onion and the mushrooms in the broth in a large pan until soft and the liquid has cooked off.
4
Crumble the tofu into the pan with the nutritional yeast, turmeric, garlic powder and black salt.
5
Stir in the black beans and cook until everything is hot and the tofu looks like scrambled egg.
6
Fold in the spinach until it wilts.
7
Top the scramble with the hemp hearts and serve with the roasted hash.

Storage

Keeps in the fridge up to 3 days. Reheat in a pan.

Good to know

Add the black salt at the end of cooking if you want the strongest eggy flavor.
A splash more broth keeps the pan from sticking without oil.

Nutrition

per serving

Calories: 604
Protein: 43g
Carbs: 66g
Fat: 21g
Fiber: 16g
Sodium: 630mg

Contains soyGluten-freePeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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Loaded Tofu Scramble & Black Bean Hash

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