Spicy Tofu & Black Bean Bowl

Ingredients · 2 servings

• 200 gTofu, drained and crumbled
• 220 gBlack bean, cooked and drained
• 1 tbspChipotle, ground
• 1Avocado, sliced
• 1Lime, juiced
• 1 tbspOlive oil
• ¾ tspSalt
• ½ tspBlack pepper, ground
• 60 mlWater

Equipment

stovetop, skillet, mixing bowl, knife, cutting board, spoon, masher, serving bowl

Instructions

1. 1
   Gather Ingredients

   Gather tofu, black bean, chipotle, avocado, lime, oil, salt, pepper, and water with a skillet, bowl, knife, board, spoon, and masher. · 5 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Drain Tofu

   Drain the black bean and pat the tofu dry, then crumble the tofu into uneven curds with your fingers for a softer scramble texture. · 3 min

   What to look for: Tofu looks crumbly and black beans look drained

3. 3
   Bloom Chipotle

   Heat olive oil in a skillet over medium heat, add chipotle and black pepper, and stir until the oil turns brick red and fragrant. · 2 min

   What to look for: Oil is red tinted and the spice smells smoky

4. 4
   Scramble Tofu

   Add crumbled tofu and salt, then cook while folding often until the curds look lightly golden at the edges and no wet patches remain. · 5 min

   What to look for: Tofu curds are dry, glossy, and lightly golden

5. 5
   Warm Black Bean

   Stir in black bean and water, then simmer until the beans are hot, glossy, and lightly coated with the spicy tofu mixture. · 5 min

   What to look for: Beans are steaming and the mixture looks lightly saucy

6. 6
   Slice Avocado

   Cut avocado into slices and squeeze lime juice over the fruit, keeping some juice for the warm bowl if you like a brighter finish. · 3 min

   What to look for: Avocado slices are glossy with lime juice

7. 7
   Serve Bowls

   Divide the tofu and black bean mixture between 2 bowls, top with avocado, finish with lime juice, and serve while warm. · 2 min

   What to look for: Each bowl has warm tofu, black beans, creamy avocado, and fresh lime