Vegan Scrambled Eggs with Beans

Transform your breakfast routine with this quick and flavorful Vegan Scrambled Eggs with Beans recipe! Made with protein-packed firm tofu, creamy black beans, and nutrient-rich spinach, this plant-based twist on a classic breakfast dish is perfect for both hearty mornings and light dinners. The seasoning blend of nutritional yeast, turmeric, and Kala Namak (black salt) delivers an authentic "eggy" flavor, while vibrant red bell peppers and a pop of fresh cilantro and lime juice add brightness to every bite. Ready in just 25 minutes, this one-pan vegan scramble is not only easy to make but also completely customizable—serve it with toast, wrap it into a tortilla for tacos, or pair it with your favorite avocado slices. Perfect for meal prep, gluten-free diets, and flavor lovers alike, this recipe is your gateway to a delicious and satisfying start to the day!

Nutriscore Rating: 88/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 1 cup black beans
• 2 tablespoons nutritional yeast
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon Kala Namak (black salt)
• 0.5 teaspoon onion powder
• 0.5 teaspoon garlic powder
• 1 medium red bell pepper
• 2 cups spinach leaves
• 1 tablespoon olive oil
• 0.25 cup fresh cilantro
• 1 tablespoon lime juice
• 0.25 teaspoon ground black pepper

Directions

Step 1

Drain the firm tofu and pat it dry with paper towels to remove excess moisture. Then, use a fork or your hands to crumble the tofu into a bowl, until it resembles the texture of scrambled eggs.

Step 2

Rinse and drain the black beans, and set them aside.

Step 3

In a small bowl, combine the nutritional yeast, turmeric powder, Kala Namak, onion powder, and garlic powder. Stir the spices together to make a seasoning mixture.

Step 4

Chop the red bell pepper into small cubes. Set aside.

Step 5

Heat the olive oil in a large non-stick frying pan over medium heat.

Step 6

Add the red bell pepper to the pan and sauté for about 3-4 minutes until slightly softened.

Step 7

Add the crumbled tofu to the pan, and then sprinkle the spice mixture over the tofu. Stir well to ensure the tofu is coated evenly with the spices.

Step 8

Cook the tofu, stirring frequently, for about 5 minutes, allowing it to heat through and absorb the flavors.

Step 9

Add the black beans to the tofu mixture and stir to combine.

Step 10

Gently fold in the spinach leaves and cook for an additional 2-3 minutes until the leaves are wilted.

Step 11

Remove the pan from heat, and stir in the lime juice and chopped cilantro.

Step 12

Season with ground black pepper to taste.

Step 13

Serve immediately. Enjoy your Vegan Scrambled Eggs with Beans with toast or as a filling for tacos or burritos.

Nutrition Facts

Serving size	(827.2g)

Amount per serving	% Daily Value*
Calories	724.4

Total Fat 34.9g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1686.8mg	0%
Total Carbohydrate 55.7g	0%
Dietary Fiber 21.6g	0%
Total Sugars 11.2g
Protein 61.7g	0%

Vitamin D 0IU	0%
Calcium 778.9mg	0%
Iron 12.2mg	0%
Potassium 1475.8mg	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: 40.1%

Protein: 31.5%

Carbs: 28.4%