Back with another quick, filling recipe for my readers. This one comes from the “Always Hungry?” book I wrote about in my smoothie post. This recipe is great for breakfast/ brunch but we’ve also had it for lunch and dinner as well! It couldn’t be easier and it’s so filling.
And the recipe is: Black Bean Tofu Hash. To some readers this might sound delicious, to others (like myself), it might sound more like, “ew, beans and tofu?” I too was a skeptic but we’ve had this recipe at least half a dozen times in the last two months and it really is delicious. I had only ever had tofu sparingly in the past, but I’ve been buying it on each grocery trip (or grocery delivery) these days.
I love this recipe because it’s quick, feels hearty, and is inexpensive to boot. Like all great recipes you can easily modify it 😆 and add to it based on what you have in your kitchen.
Let’s get to it! Without further ado, here’s the recipe.
- 1 block of extra firm tofu (or whatever firmness you prefer) well drained/ pressed*
- 1 clove of garlic (or more if you are a fellow garlic lover) minced or microplane-d (I think I just made that a verb)
- 1 tsp olive oil
- 1 can of black beans drained and rinsed
- Southwest seasoning (we made our own blend using 1 tbps Chili powder, 1 tsp garlic powder, 1 tsp chipotle, 1 tbsp Cumin, and a dash of salt)
- Toppings: cheddar cheese, scallions, cilantro, sour cream, taco sauce (go nuts here!)
How to make it:
- Start by heating the olive oil over medium heat. Add the garlic and stir for about 30 seconds or so. Yum… the smell of garlic and olive oil is just the best.
- Add the tofu, crumbling it with your fingers as it goes into the pan. It will kind of resemble ground meat at this point. Stir around for another minute.
- I add about 3/4 of my seasoning at this point, stirring to make sure all the tofu is coated.
- Dump in the can of black beans and stir. Add the rest of the seasoning.
- Let the mixture sit over medium heat for 3-5 minutes until the flavors meld together.
- That’s it. Scoop it into a bowl and enjoy. Yes, you’re literally done except for toppings!
I love to top this with cilantro (the original recipe calls for adding into the mixture whilst in the pan, but I like the fresher taste of it on top) or scallions. I would also recommend using sour cream or cheese to get in some fat as the rest of the ingredients have no fat, except the tsp of olive oil. You could also add some taco sauce or salsa!
This recipe makes four servings and it keeps really well for next day consumption :). I hope you enjoy this recipe as much as we do! If you haven’t used tofu before #tofubie (tofu + newbie, no, just me?), I think you should give it a chance. It’s a great substitute for meat and takes on the delicious flavors of this dish – the more garlic the better! Honestly I do not think ground chicken or turkey would taste any better in this dish, but if you have those on hand you could substitute as needed and they would work well.
*Editor’s note: I wrapped our tofu in a dish towel and set a pan on top of it for ~20 min to get more liquid out, but I normally don’t have time to do this and just press as much water out as I can with a dish towel or paper towel. The joys of the weekend hours!