Scrambled Tofu with Black-Eyed Peas

Elevate your plant-based breakfast or brunch with this hearty and vibrant Scrambled Tofu with Black-Eyed Peas! Packed with protein from crumbled extra-firm tofu and tender black-eyed peas, this quick and easy recipe is seasoned with bold spices like turmeric and cumin, creating a flavorful, golden scramble. Bright bursts of red bell pepper and fresh spinach add a pop of color and nutrition, while a hint of lemon juice ties everything together with a refreshing tang. Perfect for a healthy meal prep option or a satisfying filling for wraps and tacos, this vegan dish comes together in just 30 minutes and is brimming with wholesome, savory goodness. Whether you're exploring tofu recipes or looking for exciting black-eyed peas recipes, this skillet dish is sure to impress!

Nutriscore Rating: 87/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 14 ounces extra-firm tofu
• 1 cup canned black-eyed peas, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice

Directions

Step 1

Start by draining the tofu and patting it dry with paper towels to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork.

Step 2

Heat the olive oil in a large non-stick skillet over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.

Step 3

Stir in the diced red bell pepper and minced garlic, cooking for an additional 2 minutes until the vegetables soften and the garlic is fragrant.

Step 4

Add the crumbled tofu to the skillet and sprinkle with turmeric powder, ground cumin, nutritional yeast, soy sauce, salt, and black pepper. Stir well to ensure the tofu is evenly coated with the spices and seasonings.

Step 5

Continue cooking the tofu, stirring occasionally, for about 5-7 minutes until it is heated through and starts to develop some color.

Step 6

Gently fold the drained and rinsed black-eyed peas into the tofu mixture, cooking for another 2-3 minutes until the peas are warmed.

Step 7

Add the chopped spinach to the skillet and stir just until the spinach wilts, which should take about a minute.

Step 8

Remove the skillet from heat and stir in the lemon juice to add a touch of brightness to the dish.

Step 9

Serve the scrambled tofu with black-eyed peas immediately, either on its own or as a filling for wraps or tacos.

Nutrition Facts

Serving size	(1068.5g)

Amount per serving	% Daily Value*
Calories	1202.8

Total Fat 62.1g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2437.7mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 27.6g	0%
Total Sugars 17.9g
Protein 88.9g	0%

Vitamin D 0IU	0%
Calcium 2976.6mg	0%
Iron 22.4mg	0%
Potassium 2952.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 28.5%

Carbs: 26.7%