Southwestern Sweet Potato Tofu Scramble

I had never thought of scrambling tofu, but I definitely will scramble tofu again in the future.  This tasted great in a bowl and would also make a filling breakfast burrito.

Ingredients:

1 14 ounce block extra firm tofu

1 sweet potato peeled and cut into cubes

1 bell pepper diced

1 15.5 ounce can reduced sodium black beans drained and rinsed

1 cup frozen corn thawed

¼ cup sweet onion diced

½ teaspoon turmeric

1 teaspoon chili powder

2 tablespoons extra virgin olive oil

Fresh cilantro for garnish

Toppings: salsa, plain nonfat Greek yogurt, lime juice, hot sauce, etc..

Directions:

1. Drain the tofu and pat dry with a paper towel. Crumble the tofu into pieces on a plate or strainer.
2. Add sweet potato and 1 cup water to a large nonstick pan.  Bring the water to a boil and reduce heat to simmer stirring occasionally for 8-10 minutes.  Cook until potatoes are tender. 
3. Drain water. Add bell pepper and onion.  Cook for 2 minutes.
4. Add tofu, olive oil,  and sprinkle with turmeric. Continue to stir.
5. Add black beans, corn, and chili powder. Add ¼ water if mixture becomes too dry.
6. Serve immediately.  Add toppings of your choice.