Ironically, in my last post about recipe inspiration I said we didn’t find much inspiration from traditional cookbooks. Here’s one that was the exception to the rule: Gwyneth Paltrow and Julia Turshen’s new(ish) cookbook, It’s All Good. We’d heard quite a buzz about it, which generally makes us wary, but this one stood up to the hype (to us at least). We were excited to find several recipes that were simple, fresh concepts, and adapted this scrambled tofu and go-to-black beans as one of our first attempts. We loved the flavor of this recipe, and it was very simple to put together. The beans are cooked straight from the can with the can liquid, along with some cilantro, olive oil, and garlic. It’s a perfect quick way to add flavor to canned beans, which can be lacking right from the can. We can’t wait to make this one again; it’s a great brunch, lunch, or light dinner.
And, we’re so excited to be sharing this recipe with you right from our new kitchen! We’re all moved into our new house (today!) and we can’t wait to share with you all about the long road it took to get here. We’ll be sharing most of the details on Kitchenaid’s blog, but we hope to get together some posts about the entire house reno in this space (once we get all settled in). We’re so incredibly thankful to our friends and family for their amazing help in what was an incredibly exhausting weekend. But we’re in! And ready to continue to keep those recipes coming…
- 12-ounce container of firm tofu
- 15-ounce can black beans
- 3 cloves garlic
- 5 tablespoons olive oil
- 1 teaspoon cumin
- Kosher salt
- Black pepper
- Radishes (optional)
- Corn tortillas (optional)
- Dice 3 cloves garlic — separate out 1 clove for the black beans and 2 cloves for the tofu.
- In a medium pot, heat 2 tablespoons olive oil. Add 1 clove garlic and cook until just fragrant for about 1 to 2 minutes, before it browns. Add the black beans, along with the can liquid, and 4 sprigs of cilantro. Bring to a boil, then simmer 15 minutes until the liquid condenses.
- Meanwhile, drain the tofu, and squeeze it a bit to remove extra liquid. Crumble it into a bowl. In a large non-stick skillet, heat 3 tablespoons olive oil. Add 2 cloves garlic and 1 teaspoon cumin and stir for about 1 minute. Add the tofu crumbles and heat until browned and starting to crisp, about 15 minutes, stirring occasionally. Turn off the heat and add a good amount of salt and pepper (we used ½ teaspoon each).
- Garnish with chopped cilantro and sliced radishes. If desired, serve with warmed corn tortillas.