This scramble is an excellent year-round breakfast choice. You can adjust the recipe depending on the time of year. If it’s winter you can add more tahini and beans to assist the body in warming and grounding. If the temperature is warmer, increase the tofu and mushrooms to cool the body.
Tahini is made from sesame seeds and is high in copper, magnesium, calcium, B1, and iron. It is also a great source of protein, which will give you the energy to kickstart your day.
Mushrooms support a healthy immune system and lessen inflammation in the body by interacting with the gut microbiota. Mushrooms are a great meat substitute because they are full of protein and have a tasty, hearty flavor.
Tofu is cooling and lubricating to the body. Also, another great source of protein and meat replacement option! Tofu is a better option over meat if you are experiencing thirst, constipation, headaches, or heartburn.
What you will need:
1 ¾ cups of extra firm tofu, drained and pressed
1 can of black beans, drained and rinsed
1 ½ cups of mushrooms, rinsed and sliced
½ cup of white onion, chopped
1 green bell pepper, chopped
Handful of cherry tomatoes
2 tablespoons of Sriracha
1.5 tablespoons of Tahini
Salt, pepper, paprika to taste
How to create:
Press tofu block by wrapping in a paper towel and laying it on a plate. Then take something heavy like a pan or cast iron skillet and press on the tofu block to drain for 15 minutes.
While tofu is draining, cut all of the veggies. Drain and rinse black beans.
Once tofu is drained, chop into small cubes and dump into a medium mixing bowl. Add 2 tablespoons of Sriracha and mix. Set aside in refrigerator to marinate.
Heat 1-2 Tbsp of oil in a medium skillet. Once the pan heats, add the mushrooms, onions, and green peppers. Sprinkle veggies with salt, pepper, and paprika. Saute for 5-7 minutes.
In the meantime, chop a handful of cherry tomatoes to garnish scramble with after cooking.
Next, add tofu to skillet and fold into veggies. Flavor with additional spices and cook for 2-3 minutes.
Add black beans and Tahini to skillet. Saute for another 2-3 minutes making sure the Tahini is distributed evenly.
Serve hot with tomatoes sprinkled on top. Enjoy with roasted breakfast potatoes or avocado toast.