Black Bean Tofu Scramble with Roasted Potatoes

• Produce

  • 1/2 Bell pepper
  • 1 cup Black beans
  • 1 tsp Powdered garlic
  • 12 oz Russet potato

• Refrigerated

  • 8 oz Tofu, extra firm

• Canned Goods

  • 1/4 cup Tomato paste

• Baking & Spices

  • 2 tsp Paprika
  • 1 Salt & pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • ½ zuchinni, diced

Found on thekitchenofdanielle.com

Description

Ingredients

• For the scramble:
• 8 oz extra firm tofu
• ½ bell pepper, diced
• ½ zuchinni, diced
• 1 cup black beans, drained and rinsed
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp cumin
• Salt & pepper to taste
• For the potatoes:
• 12 oz russet potato, cubed
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp sea salt
• For the sauce:
• ¼ cup tomato paste
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp garlic powder

Directions

• For the potatoes: Pre-heat your oven to 450 degrees. Cube your potato and coat in the olive oil and seasonings. Stick in the oven for 25-30 minutes, or until crispy. Set aside.
• For the scramble: Heat a skillet to a medium heat, and add on the olive oil. Once the oil has mixed around, throw the veggies on their and cook for ten minutes until tender. On the side, crush your tofu (make sure its drained) with a fork until you reach your desired constancy. Once mashed, combine with the veggies and add on the seasonings. Cook until the tofu is well done, and then mix in the black beans. Let cook for an additional five minutes, then serve with the potatoes, any other sides you want, and enjoy!