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A baked sweet potato stuffed with tofu scramble, black beans and fresh pico de gallo salsa served with a lime wedge

Southwestern Scramble Stuffed Sweet Potatoes

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Prep Time 15 minutes
Cook Time 12 minutes
Servings 4

Ingredients
  

  • 4 baked sweet potatoes
  • 1 can (15 oz) black beans, drained
  • 1 block (14–16 oz) firm tofu
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1/4–1/2 tsp kala namak (black salt) - optional
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • Salt and pepper to taste
  • 1 pint cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 2 tbsp lime juice
  • 1/2 cup cilantro, chopped
  • 1/2 tbsp olive oil (for salsa)
  • Optional: avocado, vegan sour cream

Instructions
 

  • Press tofu in paper towels under a heavy pan for 15 minutes.
  • Make salsa: Combine tomatoes, red onion, bell pepper, lime juice, cilantro, oil, salt, and pepper. Set aside.
  • Heat oil in skillet over medium. Crumble tofu into the pan. Cook 3 minutes. Add nutritional yeast, black salt, garlic powder, cumin, salt, and pepper. Cook another 3–5 minutes.
  • Stuff sweet potatoes with scramble, black beans, and salsa. Top with avocado and sour cream if desired.

Notes

For extra eggy flavor, add a tiny pinch of black salt at the very end. Pinto beans work as a swap for black beans.