Breakfast tacos with chili tofu, black beans and salsa

Ingredients

For 1 serving

• Corn tortillas2
• Tofu100 g
• Cooked black beans60 g
• Chili powderto taste
• Cuminto taste
• Sunflower oil1 teaspoon
• Salsa50 g
• Cilantroto taste
• Saltto taste

Contains: soy,

Method

1. Drain the tofu, pat it dry with kitchen paper and crumble it by hand; rinse and drain the black beans.
2. Heat the sunflower oil in a frying pan over medium heat, add the tofu, chilli powder, cumin and a pinch of salt and stir-fry for 4 minutes, until the tofu is hot, well coloured by the spices and slightly dry.
3. Add the beans and heat for 1 minute, stirring, until warmed through; keep warm.
4. Heat a dry pan over medium heat and warm the corn tortillas for 30 seconds per side, until soft and pliable; wrap them in a tea towel.
5. Fill the tortillas with the tofu and beans, add the Mexican salsa and a few fresh coriander leaves, fold and serve.