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Plant-Based Blueprint

Loaded Tofu Scramble & Black Bean Hash

Turmeric tofu scramble with black beans, potato and onion hash, mushrooms and spinach, finished with hemp hearts. Oil-free.

Serves 220 min hands-on30 min hands-offPer serving: 604 cal · 43 g protein · 66 g carbs · 21 g fat

Ingredients

  • 1 block (14 oz) Extra-firm tofu
Hash
  • 2 medium potatoes, diced
  • 1 whole onion, diced, divided
Scramble
  • 1 cup mushrooms, sliced
  • ¼ cup vegetable broth
  • 1 cup black beans, cooked
  • 2 cups baby spinach
Seasoning
  • 2 tbsp nutritional yeast
  • ½ tsp ground turmeric
  • ½ tsp garlic powder
  • ¼ tsp salt, kala namak (black salt)
Toppings
  • 3 tbsp hemp hearts

Equipment

Oven · Large skillet · Sheet pan · Parchment paper · Chef's knife · Cutting board · Spatula or wooden spoon · Measuring cups and spoons

Steps

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

Tips

  • 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.

Swaps, macros and the full recipe: gopbb.com/r/sarah-loaded-tofu-scramble-black-bean-hash