> 1 (14 oz) pkg extra-firm tofu
> 1 pint cherry tomatoes
> 1/4 cup cilantro
> 2 tbsp olive oil
> 1 tbsp cumin
> 1 (15.5 oz) can black beans, rinsed and drained
> 2 cups baby spinach
> 2 avocados
> 1/4 cup grated sharp Cheddar cheese
> 1 cup salsa
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.
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.
Meanwhile, halve the avocados and slice the flesh. Top the tofu with Cheddar and cover to melt for 2 min.
Divide the tofu scramble among 4 plates and top with the sliced avocado. Serve with salsa and garnish with cilantro.