SCRAMBLE BURRITO BOWL

SERVES 2 PORTIONS

FOR THE TOFU SCRAMBLE

2 tbsp. (28 ml) mild-flavoured cooking oil

1 package (12 oz., or 340 g) extra- firm tofu, drained

2 tbsp. (6 g) nutritional yeast

Pinch of ground turmeric

1/2 tsp. Indian black salt (kala namak)

Salt and freshly ground black pepper, to taste

FOR THE FAJITA VEGGIES

3/4 cup (120 g) half-moon slices of red onion

1 cup (150 g) bell pepper strips (any colour)

1/2 cup (120 g) cooked black beans

2 cups (60 g) packed baby spinach

Salt and freshly ground black pepper, to taste

FOR THE ASSEMBLY

1/4 cup (65 g) Roasted Chipotle Salsa

1/4 cup (37 g) peeled, pitted, and diced avocado

2 tbsp. (2 g) fresh cilantro

NUTRITIONAL VALUES

Calories: 351kcal
Fat: 20.4g (2.9g S.Fat)
Carbs: 25g
Protein: 23.9g
Sugar: 7.1g
Sodium: 60mg

METHOD

To make the tofu scramble and fajita veggies:

Warm the oil in a large cast-iron skillet over medium heat. When the skillet is hot, use your hands to break the tofu apart into large crumbles.

Brown the tofu for 2 to 3 minutes before turning it over to brown the other sides. On a couple of sides, you want a light brown crust.

Turn the heat down to medium-low and stir in the nutritional yeast, turmeric, and Indian black salt until the scramble is evenly coated. Season the scramble with salt and pepper and move it to one side of the skillet.

In the other half of the skillet, sauté the red onion and bell peppers until the onions are translucent. Season with salt and pepper after adding the black beans and spinach and cooking until the spinach has wilted.

To assemble: Divide the scrambled eggs and fajita vegetables between two bowls. Serve with the salsa, avocado, and cilantro on top.