Name: Mexican Tofu Scramble
Ingredients: 1 tsp cumin; 1 tsp coriander; 1 cup cooked black beans or kidney beans; 1 pkg firm tofu; 2 Tbsp tomato paste; 2 ripe tomatoes, diced; 3 Tbsp hot sauce (optional); 1 ½ cups greens (I like to use kale); 1 clove of garlic, minced; ¼ cup water

Certificates

Plant-Based Nutrition About the Certificate Sample Course Testimonials

Food & Sustainability About the Certificate
Courses

Whole Food, Plant-Based Cooking: A Beginner's Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
Communities

Join CNS Kitchen Join Whole Communities
Articles

Featured Article

WFPB Nutrition Fuels Faster and Stronger Half-Marathon

Articles All Topics Disease Food Sustainability Family & Kids Fitness

Articles In The Kitchen Nutrition Science Social Issues Success Stories Wellness
Recipes

Featured Recipe

Chocolate Molten Lava Soufflé
(7)

Recipes All Recipes Appetizers Beverages Breakfast Condiments Desserts Dips & Spreads Main Dish

Recipes Salad Dressings Salads Sauces Side Dishes Snacks Soups

Cooking Tips No Oil? No Problem Ingredient Substitutions Building Big Flavor Easy Meal Prep Perfect Tofu Taste & Texture Get Your Grill On Batch Cooking & Meal Prep Sweetness Without Sugar
Resources

Whole Food, Plant-Based Diet Guide The China Study Whole The Future of Nutrition
Events

Upcoming event 04/30/2024

Spotlight on Health Webinar – The Heart of the Matter: Nutrition is Only One Piece of the Puzzle

Sometimes we hear a story so heartwarming and inspirational that we have to retell it. The remarkable resilience of both the body and the human spirit is at the heart of this month’s Spotlight on Health. We invite you to join CNS Medical Advisory Board Chair Michael C. Hollie, MD, on Tuesday, April 30, for an enlightening conversation with cancer survivor and heart transplant recipient Dawn Mussallem, DO. Dr. Mussallem is a board-certified lifestyle medicine breast medicine specialist. She will share about her good health habits before she experienced multiple significant health issues and how these habits helped her recover. Her story is inspiring, and so are her tireless efforts to empower others through whole food, plant-based nutrition. Come hear Dr. Mussallem’s recipe for optimal physical and emotional health.

04/30/2024

Upcoming event 05/11/2024

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

05/11/2024

Event Calendar All Events
About

About Us Dr. T. Colin Campbell Staff & Executive Board Medical Advisory Board News Write For Us Contact Us
Donate
Español

Recipes » Main Dish » Mexican Tofu Scramble

By Hollie Kempton

(2)

This is a simple and versatile dish that can be transformed into a hearty breakfast or a spicy dinner.

Gluten Free Low Sugar Nut Free

Ingredients

1 tsp cumin
1 tsp coriander
1 cup cooked black beans or kidney beans
1 pkg firm tofu
2 Tbsp tomato paste
2 ripe tomatoes, diced
3 Tbsp hot sauce (optional)
1 ½ cups greens (I like to use kale)
1 clove of garlic, minced
¼ cup water

Instructions

1. Crumble tofu into a pan with cumin, coriander and garlic. Cook over medium heat approximately 2 minutes.
2. Add tomato paste, hot sauce, diced tomatoes, beans and greens.
3. Add ¼ cup water and stir frequently and everything is heated through and the greens are wilted.
4. Serve immediately