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Southwestern Tofu Scramble with Black Beans

This scramble is super healthy, packed with protein and fiber from the black beans, tofu and veggies; but it also tastes like a delicious, spicy taco or wrap filling.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 156.5kcal


  • 2 tsp extra virgin olive oil
  • 1 14- ounce package extra firm water-packed tofu rinsed and crumbled
  • 3/4 cup frozen corn
  • 2 yellow bell peppers diced
  • 1 red onion diced
  • 1 box of baby spinach shredded
  • 15 oz black beans, rinsed and drained 1 can
  • 3 tsp chili powder
  • 2 tsp ground cumin
  • 1/2-3/4 tsp salt
  • 2 tsp taco seasoning
  • 4 green onions sliced (use for topping)
  • 2 tomatoes diced (use for topping)
  • Shredded Mexican cheese blend 2 tbsp per serving, as a topping
  • Prepared salsa 2 tbsp per serving, as a topping


  • Heat oil in a large nonstick skillet over medium heat.
  • Add onions, peppers and tofu, and cook - stirring until the tofu begins to brown. Add corn and all of the spices. Cook 5-10 minutes.
  • Add the black beans, spinach and salt. Cook 5-10 minutes.
  • Top with green onions, tomatoes, cheese and salsa: serve in a wrap, as soft tacos, as a topping for nachos, or enjoy on its own!


1 serving: 1/8 of the mixture, 2 tbsp cheese, 2 tbsp salsa, tomatoes and green onions


Calories: 156.5kcal | Carbohydrates: 15g | Protein: 12g | Fat: 6.1g | Saturated Fat: 2.4g | Sodium: 364.9mg | Fiber: 4.6g | Sugar: 1g