A plant-based powerhouse breakfast loaded with slow-digesting carbs and clean protein.
Ingredients
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 cup canned black beans, rinsed and drained
- 1/2 cup bell pepper, diced
- 1/2 cup baby spinach, chopped
- 1/4 cup nutritional yeast (for a cheesy flavor and extra B-vitamins)
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tbsp olive oil
- Salt and black pepper to taste
Preparation Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and cook for 3 minutes until soft.
- Add the crumbled firm tofu and black beans to the skillet.
- Sprinkle with turmeric powder, garlic powder, nutritional yeast, salt, and pepper. Stir thoroughly to combine and coat the mixture evenly.
- Cook for 5–7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
- Fold in the chopped baby spinach and cook for 1 more minute until wilted. Serve hot.
