Who Needs Meat? Robin Arzón Teaches Katie How to Make “Scrambled” Tofu Black Bean Tacos

Katie’s been focusing on eating less meat lately, but by no means does that translate to settling for boring meals. In the spirit of experimenting with exciting veggie combos, she invited a very special guest into the kitchen: Peloton’s VP of Fitness Programming, Robin Arzón, who took a break from her busy workout schedule to teach Katie how to make scrambled tofu black bean tacos.

If you think tofu can’t take on the texture and taste of well-seasoned eggs, think again. Arzón refers to the infamously plain soybean curd as a “blank canvas” that will perfectly absorb whichever flavors you add. In this case, she and Katie season their tofu with Marmite, garlic powder, chili powder, cumin, turmeric, sazon seasoning, Adobo seasoning, and nutritional yeast. But the beauty of this ultra-adaptable recipe is that you can alter the amount and type of seasonings to your needs. Even our dynamic cooking duo added extra salt and spice when they felt the tofu mixture needed a bit more zing.

Aside from allowing yourself the freedom to add whatever you want, there’s another trick to making the perfect tofu scramble. Arzón explains that you have to press the excess moisture from the tofu: “That’s going to give it more of a scrambled, eggy texture.” Katie and Arzón squeeze the tofu in the sink, wrap it into a clean cloth, then stack a heavy weight (in this case, a sack of flour) onto the wrapped tofu. You can improvise with whatever you have handy — be that a book, a bag of sugar, or the contents of your fruit bowl.

Watch along as they cook up this scrumptious dish in the video below, then read on for the full recipe. (And if you’d like even more Robin — and who could blame you? — sign up right here for her fantastic newsletter, The Pivot.)

“Scrambled” Tofu Black Bean Tacos

Ingredients

14 ounces firm tofu (1 container)
1 cup cooked black beans
1/4 red onion (diced)
1 cup fresh cilantro (chopped)
1 ripe avocado (sliced or sub guacamole to taste)
1/2 cup salsa
1 medium lime
1/4 cup pomegranate arils
6 whole corn tortillas
1 cup coconut yogurt

Tofu Seasoning
3/4 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
1/8 tsp sea salt
1 Tbsp salsa
Turmeric (to taste)
Nutritional yeast (to taste)
Sazón (to taste)
Adobo (to taste)

Marmite (to taste)

Instructions

1. Squeeze moisture from the tofu using your hands. Wrap the tofu in a clean cloth and place a weight on top of the wrapped tofu. Set aside.
2. Heat 1 tablespoon of neutral oil in a pan. Add diced red onion. Add adobo seasoning. Add black beans.
3. Crumble the tofu with your hands and add to the pan. Mix thoroughly with the bean and onion mixture. Add sazon seasoning.
4. Add Marmite, turmeric, garlic powder, chili powder, cumin, nutritional yeast, and salt. Sauté until thoroughly seasoned and mixed.
5. Spoon the tofu black bean mixture onto cooked corn tortillas. Add cilantro, avocado, coconut yogurt, salsa, pomegranate arils, and a squeeze of lime to taste.

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