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A round plate is filled with a black bean tofu scramble, made with chopped scallions and accompanied by small pieces of toast.
4.63 from 8 votes

Tofu Scallion Black Bean Scramble

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 4 servings


  • 2 teaspoons avocado oil (or another neutral vegetable oil)
  • 1 small bunch scallions, tops and white parts, chopped
  • 15 ounces extra firm tofu (1 block)
  • 1 tablespoon tahini or cashew butter
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons warm water
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon fine salt, more as needed
  • 2 tablespoons nutritional yeast
  • 1 1/2 cups cooked black beans
  • 2 cups raw kale or another leafy green of choice, chopped
  • Freshly ground black pepper to taste


  • Heat the oil in a large, roomy skillet over medium high heat. When the oil is shimmering. Cook for 3 minutes, stirring frequently, or until the white parts of the scallions are tender.
  • Whisk together the tahini, water, lemon juice, turmeric, and salt. Crumble the tofu into the skillet, breaking it into bite-sized pieces or smaller (this can be up to you: some folks like a chunkier scramble, others don't—I'm in the latter camp!). Add the tahini mixture to the skillet, followed by the nutritional yeast, and mix well to incorporate. The tofu will turn a nice, golden color.
  • Fold the black beans and kale into the scramble. Continue cooking for another 3-5 minutes, or until the kale is tender. Season the scramble to taste with extra salt and freshly ground pepper as needed. Enjoy!


*You can substitute a few tablespoons of water or broth for a no oil version.