As I mentioned in Sunday’s post, baked oatmeal was my breakfast mainstay for the first four weeks of my current rotation. I have a few weekdays with long commutes, which means that a pre-cooked,
ready-to-eat breakfast was a lifesaver. Plus, it was often freezing in NYC, and something warm and sweet hit the spot.
I foresee plenty of baked oatmeals (or baked oatmeal cups) in my future before the winter is over, but I’m officially getting tired of the repetition. And I’m missing savory breakfast, which is, as most of you know, one of my favorite things.
A new tofu scramble to the rescue. It’s not actually new, because I was making it a lot this past fall. But it’s been a hot minute since I whipped up a new batch. There are countless tofu scramble recipes that I love and rely upon, but this one has moved pretty quickly to the top of the list. It’s super fast, super easy, and, because it features black beans and kale as well as tofu, it’s especially high in protein (around 20 grams per serving).
A protein-rich breakfast, as I’m continually telling (or hearing my preceptors tell) patients these days, can help to keep one fuller longer. Not something I have to give too much thought to when I’m working from home and can easily reach for a snack whenever I get nibbly. But it’s a serious consideration for me this year, with a schedule that includes long commutes, packed mornings of patient appointments, and not always being able to eat when I planned on eating.
The other special feature of the scramble, aside from the beans, are the scallions. They replace onions, which I usually add to my scrambles, and they’re perfect for my busy weekends of batch cooking because they cook through faster than onions do.
You’ll see that I also add a bit of tahini to the scramble; it sounds a little odd, but it’s a trick I learned from this scramble recipe years ago. It makes the scramble ever-so-slightly creamy (imagine soft scrambled eggs, vs. drier ones). And the healthful fat makes the scramble extra satiating, too. Here’s the recipe.
Tofu Scallion Black Bean Scramble
- 2 teaspoons neutral flavored vegetable oil (such as grapeseed or
- refined avocado)*
- 1 small bunch (about 6-8) scallions/green onions, tops and white parts, chopped
- 1 15- ounce block extra firm tofu
- 1 tablespoon tahini or cashew butter
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons warm water
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon fine salt, more as needed
- 2 tablespoons nutritional yeast
- 1 1/2 cups cooked black beans
- 2 cups raw kale or another leafy green of choice, chopped
- Freshly ground black pepper to taste
- Heat the oil in a large, roomy skillet over medium high heat. When the oil is shimmering. Cook for 3 minutes, stirring frequently, or until the white parts of the scallions are tender.
- Whisk together the tahini, water, lemon juice, turmeric, and salt. Crumble the tofu into the skillet, breaking it into bite-sized pieces or smaller (this can be up to you: some folks like a chunkier scramble, others don’t—I’m in the latter camp!). Add the tahini mixture to the skillet, followed by the nutritional yeast, and mix well to incorporate. The tofu will turn a nice, golden color.
- Fold the black beans and kale into the scramble. Continue cooking for another 3-5 minutes, or until the kale is tender. Season the scramble to taste with extra salt and freshly ground pepper as needed. Enjoy!
*You can substitute a few tablespoons of water or broth for a no oil version.
This scramble is pretty simple, in so far as seasoning goes, but feel free to add garlic, smoked paprika, cumin, or other spices to your liking. The black beans can be exchanged for chickpeas, pinto beans,
kidney beans, or another legume, and if you’re running short on leafy greens, another chopped green vegetable will work well. I often use whatever frozen, chopped vegetables I’ve got at home in a breakfast
Sure, baked oatmeal is a fabulous make-ahead breakfast, but so is this: I usually make it on Sunday and enjoy it for the first three weekdays of a new work week. To serve, you can pair it with whole grain toast, an English muffin, corn tortillas, a whole grain, sweet potatoes or regular potatoes—plenty of serving options. If you’ve got some extra veggies to add, even better.
Wishing you a new week full of nourished mornings. I’ve got two weeks left at my current rotation; change is really the only constant this year! Thank goodness for grounding breakfasts.
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