Tofu Scramble


7 baby potatoes, skin on Each potato cut into 4 pieces

1⁄4 teaspoon sea salt

1 cup red bell pepper, finely chopped

1⁄4 red onion, finely chopped

2 garlic cloves, finely chopped

1⁄4 teaspoon cumin seed

1⁄2 teaspoon salt

1 teaspoon cayenne pepper

1⁄2 cup sweet corn

1⁄2 cup black beans, thoroughly washed

0.5 (8 ounce) package firm tofu, drained crumbled

1⁄2 teaspoon fresh ground black pepper

1 teaspoon lime juice, freshly squeezed

1 tablespoon chili pepper, finely chopped


Preheat oven to 400 degrees.

In a bowl, add sea salt and cut potatoes then spread the potatoes on a baking tray and roast for 20 minutes or until browned.

While the potatoes are in the oven, heat a medium pan and add cumin seeds, chopped garlic, chili peppers and red onions until onions are browned.

Add the bell peppers and cayenne pepper.

Mix well and let the red bell pepper soften (about 7 minutes).

Add corn, black beans and tofu. Mix well.

Add the roasted potatoes, freshly ground black pepper and lime juice.

Garnish with Cilantro or green onions and serve immediately.

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