Southwest tofu scramble

Curry powder and paprika add heat to this dish.

“Tofu is a great source of vegetarian protein,” says Lauren Blake, RD, Columbus, Ohio-based founder of Whole Living Lauren. In this Mexican-inspired recipe she combines it with vitamin C-rich red bell peppers. “Besides being a powerful antioxidant, vitamin C helps your body absorb iron, found here in the black beans.”

Serves 4

This recipe is part of our meal prep series. Click here for the full plan.

Photography and styling by Julia Gartland


2 tablespoons olive oil, divided
1 red bell pepper, diced
½ cup red onion, diced
1 14-ounce package extra-firm tofu, pressed and patted dry
2 teaspoons paprika
1 teaspoon garlic powder
1½ teaspoons ground cumin
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon curry powder
1 15-ounce can black beans, rinsed and drained
2 tablespoons scallions, sliced
4 tablespoons salsa



Heat a large skillet over medium heat and add one tablespoon of olive oil and the diced bell pepper and onion. Cook the veggies until tender, about five minutes.


Push the veggies to the side of the pan and add another tablespoon of olive oil. Using your hands, crumble the tofu into the pan, and add all of the spices. Stir everything together and cook until the tofu starts to brown slightly, about eight to 10 minutes.


Add the beans and cook for two more minutes then remove from heat and place in an airtight container.


Place scallions and salsa in two separate airtight containers and store everything in the fridge.



Microwave the scramble for one minute then top with avocado. Season with salt and pepper as desired.