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Tofu scramble with black beans

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Tofu - 587g
Black beans - 363g
Peppers capsicum - 213g
Curly kale - 171g
Onions red - 141g
Salsa - 4.5tbsp
Coriander fresh - 2pinch
Salt - 1tsp1tsp
Olive oil - 1tsp
Garlic powder - 1tsp
Chilli powder - 1tsp
Turmeric ground - 1tsp
Cumin seeds - 2tsp


  1. Pat tofu dry, roll in clean towel and place something heavy on top. Leave to drain for about 10 minutes
  2. Mix spices in a bowl, add a very little water to make into a paste. Set aside.
  3. Place oil in pan, add chopped onion and pepper, cook for 5 minutes on medium heat
  4. Add chopped kale, cover for 2 minutes
  5. Unwrap tofu and crumble. Push vegetables to one side of pan and add tofu to the other.
  6. Saute tofu for 2 minutes, then add sauce. Stir to mix evenly.
  7. Cook for 5 minutes until lightly browned then add black beans. Cook for a further 3 minutes to warm beans.
  8. Serve with salsa and fresh coriander