A sweet potato tofu scramble with only 6 ingredeints! Loaded with plant-based protein, flavor, and satifsaction. It's a great savory breakfast plate that's vegan, gluten-free, and healthy.
Heat 1 tablespoon of butter in a non-stick pan over medium-high heat. Once the butter has melted, add sweet potatoes and toss to coat. Add your favorite seasonings and salt, toss potatoes again.
Cook untouched for 4 minutes, then stir. Reduce heat to medium. Cook and stir sweet potatoes another 8 minutes, or until fork-tender.
Remove sweet potatoes from heat and add cooked black beans. Stir. Set aside.
Place the empty pan back onto the burner over high heat. Add another tablespoon of butter. Once melted, add crumbled tofu.
Stir in nutritional yeast, turmeric powder, and salt. Cook for 10-12 minutes. Combine the sweet potatoes, black beans, and tofu scramble. Serve.
Notes
You can use your favorite spices for this sweet potato tofu scramble. For the tofu scramble, I typically add nutritional yeast, salt, turmeric powder.
If you’re gluten-free, you can totally go for a gluten-free tortilla wrap.
I used low-sodium canned black beans for this recipe. Straight out of the canned - drained and rinsed.