How to make:
Southwest Tofu Scramble
One ingredient three ways for the easiest vegan meal prep! These three sweet potato meal prep recipes are satisfying, balanced and delicious!
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Author:
Yield:
4 1x
Ingredients
- 1 medium sweet potato, diced
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1/2 cup tomatoes, diced
- 1/2 cup corn
- 1 14-ounce package extra-firm tofu, drained and pressed*
- 1 cup black beans
- 1/4 cup salsa
- 1 teaspoon kala namak (black salt)**
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 avocado, sliced
- Hot sauce
Instructions
- Preheat oven to 350ºF. Grease a baking pan. Place sweet potato in a single layer on pan. Bake for 25-30 minutes, until fork tender and crispy.
- In a medium skillet over medium heat, warm oil. When hot, add onion; cook for 5-7 minutes, until lightly browned. Add garlic; cook for 1 minute, stirring. Add bell pepper, tomatoes, and corn; cook for 5-7 minutes, until vegetables are tender.
- Crumble tofu into small pieces and add to skillet; stir. Cook for 8-10 minutes, until tofu is slightly browned.
- Add baked sweet potato, black beans, salsa, kala namak, chili powder, paprika, cumin, and pepper. Stir; cook for 2 minutes, until heated all the way through.
- Serve tofu scramble with avocado slices and hot sauce.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
**Kala namak gives the tofu a real eggy flavor, but you can also use regular salt.