Ingredients
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1 (14 oz) pkg extra-firm tofu
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1 pint cherry tomatoes
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1/4 cup cilantro
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2 tbsp olive oil
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1 tbsp cumin
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1 (15.5 oz) can black beans, rinsed and drained
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2 cups baby spinach
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2 avocados
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1/4 cup grated sharp Cheddar cheese
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1 cup salsa
Steps
1
Drain the tofu and pat dry with a paper towel. Crumble the tofu into a strainer and press excess moisture out with the back of a spoon. Halve the tomatoes and chop the cilantro.
2
In a large skillet over medium heat, add the oil. Sauté the tofu with cumin, salt (in moderation), and pepper for 3 min., or until warmed through. Add the tomatoes, black beans, and spinach. Sauté for 4 min. or until spinach has wilted.
3
Meanwhile, halve the avocados and slice the flesh. Top the tofu with Cheddar and cover to melt for 2 min.
4
Divide the tofu scramble among 4 plates and top with the sliced avocado. Serve with salsa and garnish with cilantro.
