Gallo pinto with tofu scramble and salsa

Ingredients

For 1 serving

• White rice25 g
• Cooked black beans100 g
• Tofu120 g
• Bell peppers50 g
• Onion30 g
• Salsa30 g
• Cilantro5 g
• Turmeric1 pinch
• Extra virgin olive oil3 g
• Saltto taste

Contains: soy,

Method

1. If you have no leftover rice, rinse it and cook it in boiling salted water for 15 minutes, until al dente; drain and spread it on a plate to dry.
2. Meanwhile, chop the onion, finely dice the peppers, rinse and drain the black beans and chop the coriander.
3. Heat the oil in a frying pan over medium heat and cook the onion and peppers for 5 minutes, until soft. Add the beans, rice and a pinch of salt and stir-fry for 5 minutes, until the rice is piping hot and slightly dry; stir in the coriander off the heat.
4. In a small non-stick pan, crumble the tofu, season it with turmeric and salt and scramble it over medium heat for 4 minutes, until hot and dry.
5. Serve the gallo pinto with the scrambled tofu and the salsa.