Southwestern Scramble Stuffed Sweet Potatoes

One of my favorite easy meals to make are stuffed sweet potatoes. And on busy mornings with long days ahead, these Stuffed Breakfast Sweet Potatoes come in so handy! This version is stuffed with a southwestern inspired tofu scramble, black beans, and salsa.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 people

Ingredients
  

  • 4 baked sweet potatoes
  • 1 (15-ounce) (400g) can of black beans

5 Minute Salsa

  • 1 pint (275-300g) cherry or grape tomatoes, halved
  • 1/2 cup (75g) finely diced red onion
  • 1/2 cup (90g) diced red bell pepper (or orange or yellow)
  • 2 tbsp fresh lime juice
  • 1/2 cup (10g) loosely packed cilantro, finely chopped
  • 1/2 cup extra virgin olive oil, plus more to taste
  • Kosher or sea salt to taste
  • Freshly cracked black pepper to taste

Tofu Scramble

  • 1 (14-16 ounce) (400-454g) block of firm tofu
  • 1 tbsp  olive oil
  • 2 tbsp nutritional yeast 
  • 1/4-1/2 tsp kala namak (black salt)* (optional, but gives the tofu that classic eggy flavor)
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • Kosher salt or sea salt to taste
  • Freshly cracked black pepper to taste

Optional Toppings

  • Vegan sour cream
  • Avocado, sliced or diced

Instructions
 

  • Press the tofu. Drain the tofu and wrap it in a few layers of paper towels. Weight it down with a heavy cookbook or a skillet weighed down with a few cans of beans. Press the tofu for 15 minutes. This helps the tofu absorb the flavors and improves the texture, making it less watery.
  • Meanwhile, prepare the 5-Minute Salsa. Mix together all of the ingredients in a bowl and stir to combine. Add salt and pepper to taste. If the salsa is too acidic, add a bit more olive oil.
  • Make the Tofu Scramble. Heat a large skillet over medium heat with the olive oil. Once hot, using clean hands, crumble the tofu into bite-sized pieces directly into the pan. Cook for 3 minutes, stirring frequently. Add the nutritional yeast, black salt (if using), garlic powder, cumin, and salt and pepper to taste. Cook for 3-5 more minutes, or until you reach your desired consistency. Taste for seasonings and adjust accordingly.
  • Assemble the Sweet Potatoes: Divide the Tofu Scramble, 5-Minute Salsa, and black beans evenly and stuff into each baked baked sweet potato. If desire, top with vegan sour cream and/or avocado.

Notes

* Use more kosher or sea salt if omitting black salt. Also, black salt is most potent when it’s added right at the end, so if you want an extra burst of eggy flavor, dust just a tiny bit onto your tofu scramble after it’s done cooking. Enjoy!

Recipe by Rainbow PlantLife

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