With over 20 grams of protein and 12 grams of fiber per serving, this breakfast keeps me full for HOURS. Plus, it's delicious and perfect for prepping ahead. Love this breakfast recipe!
Have two or three serving bowls out and ready to fill.
Make the scrambled tofu. Drain the tofu and set it on a large cutting board. Mash with a potato masher. Set a large skillet over medium heat. When hot, add 2 teaspoons olive oil. Add garlic, oregano, cumin, turmeric, salt, and pepper. Cook, stirring frequently, until fragrant - about 1 minute. Add tofu and stir well to incorporate spices and garlic. Cook, stirring occasionally, until heated through, about 5 minutes. Divide scrambled tofu between bowls.
Heat the beans. Return skillet to burner. Add remaining 1 teaspoon oil. Add beans, chili powder, and cumin. Cook, stirring occasionally, until heated through, about 2 minutes. Taste and add salt if desired. Transfer to bowls.
Finish assembling bowls. Add cherry tomatoes and avocado slices. (I like to add a pinch of kosher salt to each). Top with assorted toppings and serve.
Notes
I love this as a make-ahead breakfast. I store individual portions of the tofu and black beans in the refrigerator (it keeps for about 3 days), then heat it up and top with toppings. So easy!