Tofu scramble with black beans and peppers

Ingredients

• 230 g Tofu, firm (Ready-to-eat as sold; Pressed and crumbled)
• 160 g Black beans, canned (Drained; Drained and rinsed)
• 120 g Red bell pepper (Raw; Diced)
• 60 g Onion (Raw; Finely chopped)
• 60 g Spinach (Raw)
• 1 g Turmeric, ground (Ready-to-eat as sold)
• 2 g Cumin, ground (Ready-to-eat as sold)
• 10 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 10 ml Lime juice (Raw; Freshly squeezed)
• 1 g Salt (Ready-to-eat as sold)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Press the tofu dry with kitchen paper and crumble it with a fork. Dice the pepper, chop the onion, and drain and rinse the beans.
2. Heat the oil in a frying pan over medium heat. Cook the onion and pepper for 5 minutes until softened. [Source step duration: 5 min]
3. Add the tofu, turmeric, cumin, salt and pepper and cook for 4 minutes, stirring, until lightly golden. [Source step duration: 4 min]
4. Stir in the black beans and spinach and cook for 2–3 minutes until the beans are hot and the spinach has wilted. [Source step duration: 3 min]
5. Squeeze over the lime juice and divide between two plates.
6. Allergen declaration (ingredient-based): Soybeans
7. Storage: Refrigerate for up to 2 days and reheat until piping hot. Not suitable for freezing. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.