Scrambled Tofu Southwestern Style

Ingredients for 3 servings:

• 300 g tofu, natural
• 200 g beans, black, drained
• 10 cocktail tomatoes
• 2 onions
• 1 bunch of coriander
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp smoked paprika powder
• 1 tsp Kala Namak
• ¼ tsp turmeric
• oil
• Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, with beans, tomatoes and onions

Crumble the tofu, dice the onions, and quarter the cherry tomatoes. Pick and chop the cilantro leaves, and set aside. Heat a little oil in a pan. Fry the tofu and onions until browned and translucent. Stir in the spices and add a generous splash of water to dissolve and distribute the salt and spices. Allow the water to evaporate, then add the beans and cherry tomatoes. Wait a moment until the beans and tomatoes are warm, then stir in half the cilantro. Divide everything among 3 bowls and scatter the remaining cilantro over the top. Serve with avocado and salsa.