Ingredients
Scale
- 1 block firm tofu
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onions and garlic, sauté until onions are translucent.
- Crumble the tofu into the skillet and cook for 5-7 minutes, stirring occasionally.
- Add black beans, corn, cumin, turmeric, salt, and pepper. Stir well to combine.
- Cook for another 5 minutes until heated through.
- Remove from heat and stir in fresh cilantro before serving.
Notes
- Serve with avocado or hot sauce for added flavor.
- This dish can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like bell peppers or spinach.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
- Diet: Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 8.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 6 grams
- Protein: 15 grams
- Cholesterol: 0 milligrams