Tofu Scramble Recipe with Black Beans

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  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


This tofu scramble recipe with black beans is a vegan breakfast idea that’s simple and delicious: just a few simple ingredients bring big flavor.



  • 3 cloves garlic
  • 5 tablespoons olive oil
  • 15-ounce can black beans (or 1 1/2 cupcooked black beans)
  • 4 sprigs cilantro
  • 12-ounce container of firm tofu
  • 1 teaspoon cumin
  • Kosher salt
  • Black pepper
  • Radishes (optional)
  • Corn tortillas (optional)


  1. Mince 3 cloves garlic — separate out 1 clove for the black beans and 2 cloves for the tofu.
  2. 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.
  3. 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 the 2 cloves garlic and the 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).
  4. Garnish with chopped cilantro and sliced radishes. If desired, serve with warmed corn tortillas.


Adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican Inspired

Keywords: Tofu Scramble Recipe, Tofu Scramble, Black Beans, Easy Black Beans, Cilantro, Vegetarian, Vegan, Gluten Free