Black Bean and Tofu Scramble (4)

A Vegan breakfast from Anna Jones.

Black Bean and Tofu Scramble (4)
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Black Bean and Tofu Scramble (4)
Print Recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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