10-Minute Tofu Scramble

Ingredients

• 2 whole Scallions
• 1 block Extra-firm Tofu
• ½ tsp Ground Turmeric
• 1 can (15 oz) Pinto Beans
• ¾ cup Jarred Salsa
• 8 whole Corn Tortillas

Instructions

1. Heat a large skillet over medium heat. Add the scallions and cook for 2 minutes, stirring occasionally and adding 1–2 tsp of water at a time as needed to prevent sticking.
2. While the scallions cook, pat the tofu dry with paper towels. Add the turmeric and ¼ cup water to the skillet and stir to combine. Crumble the tofu directly into the skillet and toss to coat evenly.
3. Cook uncovered for 3 to 4 minutes, stirring frequently, until the tofu is heated through. Add 1 to 2 tbsp of water at a time as needed to prevent sticking. Season with salt and pepper to taste.
4. Stir in the pinto beans and salsa. Cook for 1 to 2 minutes, stirring, until everything is heated through.
5. Serve the scramble spooned into warm corn tortillas.