Serves: 2

Ingredients :

1 block (14 ounces) extra-firm tofu
½ small onion, chopped
½ small red bell pepper, finely chopped
½ small green bell pepper, finely chopped
1 tablespoon grapeseed oil or any cooking oil
¼ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cumin
Freshly ground pepper to taste
½ can (from a 15 ounces can) black beans, rinsed, drained
1/8 cup chopped fresh cilantro
Sea salt to taste
To serve :
4 tablespoons salsa
1 avocado, peeled, pitted, chopped
2 scallions, sliced
Reduced-fat cheddar cheese, grated
A dash of hot sauce
2 whole-wheat or low-carb tortillas

Directions :

1. Place 3-4 layers of paper towels on a plate. Place the tofu over it. Cover with 1 – 2 layers of paper towels. Place something heavy on it, like a cold drink can or heavy pan. Let it remain this way for about
5 – 8 minutes. This is done to drain any extra liquid.
2. Crumble the tofu.
3. Pour oil into a skillet and let it heat over a medium-high heat. When the oil is hot, add onions and bell peppers. Cook until the vegetables are tender.
4. Add coriander, cumin, and turmeric and stir constantly for a few seconds until you get a nice aroma. Be careful as the spices can get burnt.
5. Add tofu and beans. Stir well until thoroughly heated. Add cilantro, salt, and pepper. Mix well and turn off the heat.
6. For phase 3, mash the mixture with a potato masher to the desired texture.
7. For phase 4, warm the tortillas according to instructions on the package of tortillas.
8. Divide the tofu scramble among the tortillas and place them along the diameter of the tortillas. Sprinkle scallions, avocado, and cheese. Add a dash of hot sauce.
9. Wrap and serve.