Scrambled tofu rancheros with corn tortillas and beans

Ingredients

For 1 serving

• Corn tortillas2
• Tofu200 g
• Refried beans80 g
• Salsa80 g
• Avocado40 g
• Onion30 g
• Turmeric1 pinch
• Cumin0.5 teaspoon
• Cilantro4 g
• Sunflower oil6 g
• Saltto taste

Contains: soy,

Method

1. Finely chop the onion; pat the tofu dry with kitchen paper and crumble it with your fingers.
2. Heat the sunflower oil in a frying pan over medium heat and cook the onion for 3 minutes, until translucent; add the tofu, turmeric, cumin and salt and scramble for 5 minutes, stirring, until hot and dry.
3. Meanwhile warm the refried beans and the Mexican salsa in two separate small pans over low heat for 3–4 minutes, until hot; if the beans are too thick loosen them with a splash of water.
4. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft, and spread them with the beans.
5. Slice the avocado, top the tortillas with the tofu and salsa and finish with the avocado and fresh coriander.