Southwestern Tofu Scramble with Chickpea Tofu and Sweet Potatoes
View original ↗
Vegan Richa · by Vegan Richa★ 5.0 (2)

Southwestern Tofu Scramble with Chickpea Tofu and Sweet Potatoes

NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 30%
CARBS 45G65% OF CAL
10G FIBER27G OTHER8G TOTAL SUGAR
FAT 5G15% OF CAL
0G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory chickpea flour tofu scramble with southwestern spices, sweet potatoes, black beans, and vegetables. A soy-free, double-protein vegan breakfast that's naturally gluten-free.

mainmexicantofudairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1/2 Recipe chickpea flour tofu
  • 1 tsp oil
  • 3 cloves of garlic ( finely chopped)
  • 1/2 cup chopped onion
  • 1/2 chopped green bell pepper
  • 1/4 cup corn
  • 1/2 cup cubed sweet potato (raw or cooked (baked or boiled or steamed))
  • 1 cup cooked black beans
  • 1 tsp taco seasoning (, 1 tsp or more taco seasoning or chili powder blend or cajun spice blend)
  • 1/4 tsp chipotle pepper powder
  • 1/4 tsp or salt (add more as it depends on the beans and chickpea tofu)
  • chopped tomato (onion, cilantro and lemon juice for garnish)
PREP
10M
SODIUM
235MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.