Serves: 1 – 2

Ingredients :

For scrambled tofu layer:
½ package (from a 14 ounces package) extra-firm tofu, mashed
2 small cloves garlic, peeled, minced
½ teaspoon ground cumin
¼ teaspoon kosher salt or to taste
½ teaspoon dried oregano
¼ teaspoon turmeric powder
Freshly ground pepper or to taste
1 teaspoon olive oil
For black beans layer:
½ can (from a 15 ounces can) black beans, drained or ¾ cup cooked, drained black beans
¼ teaspoon ground cumin
¼ teaspoon chili powder
1/8 teaspoon kosher salt (optional)
½ teaspoon olive oil
Avocado and tomato layer:
5 – 6 cherry tomatoes, sliced
½ medium avocado, peeled, pitted, sliced
To serve:
½ tablespoon pepitas (pumpkin seeds)
Sliced scallions
Smoked paprika
Salsa
Lime wedge

Directions :

1. For scrambled tofu layer: Pour oil into a skillet and let it heat over medium heat. When the oil is hot, add garlic, oregano, turmeric, cumin, pepper, and salt and stir constantly for 8-10 seconds.
2. Stir in tofu. Heat thoroughly.
3. Transfer the tofu into a serving bowl/bowls.
4. To make beans: Add oil into the same skillet. When the oil is hot, add black beans, cumin, chili powder, and salt and mix well. Heat thoroughly. Turn off the heat, and spread the beans over the tofu.
5. Place the tomato and avocado slices over the beans.
6. Finally, place the suggested serving options on top and serve.