Black bean + tofu scramble

The tofu I use here is neither the silken stuff nor the firm stuff. It’s usually just labelled as tofu in water; it crumbles nicely in your fingers when you break it up. Silken tofu will work too, although the scramble will be a little softer. I always try to buy the best tofu I can: most supermarkets stock good organic stuff these days – and some small UK-based producers are cropping up at markets too.

Serves 4
2 ripe avocados
Salt and black pepper
2 limes
250g of cherry or winter tomatoes, roughly chopped
2 red chillies, roughly chopped
4 flour or corn tortillas
Olive oil
4 spring onions, chopped
2 garlic cloves
A small bunch of coriander, leaves picked, stalks finely chopped
1 tsp hot smoked paprika
400g tin of black beans (or 250g if home-cooked), drained
400g crumbly tofu (see note above)

First, mash the avocados with a little salt and black pepper, plus the zest of 1 lime and half its juice.

Add the red chillies and a good pinch of salt and pepper to the chopped tomatoes. Squeeze over the juice of the other half lime.

Warm or toast the tortillas and keep them warm: I do this by holding them over a flame on each side for 30 seconds or so, then wrapping in foil and keeping in a low oven.

Next, heat a frying pan over a medium heat and add a little oil. Add the spring onions, garlic and chopped coriander stalks. Cook for around 2 minutes, or until the edges of the garlic are beginning to brown.

Add the smoked paprika and a little more salt and black pepper, then cook for another minute.

Add the drained black beans to the pan and fry them for around 2 minutes, or until they have dried out a little. Add the crumbled tofu, turn the heat up and cook until the tofu has begun to catch and colour a little. Take off the heat and season well with salt and pepper.

Pile on to the toasted tortillas, with a little chilli and the coriander leaves strewn over, and serve with the avocado and tomatoes for spooning on top.