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Black bean + tofu scramble

Tofu scramblr for web

I first ate tofu scramble years ago on a trip to California: it makes a welcome change from eggs. Tofu has a pleasing bounciness suited to cooking this way. It soaks up the flavours of its bed partners: big, brave notes of smoked paprika, garlic and the deeply savoury, almost inky, black beans.

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.

Duration
Under 30 mins
Serves
4
Tofu scramblr for web

Ingredients

  • 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)

  1. Prepare the avocados

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

  2. Prepare the tomatoes

    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.

  3. Warm the tortillas

    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.

  4. Cook the spring onions, garlic + coriander stalks

    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.

  5. Season

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

  6. Cook the black beans + tofu

    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.

  7. Serve

    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.

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