Tofu a la mexicana with tomato, onion and jalapeño

Ingredients

For 1 serving

• Tofu180 g
• Tomatoes150 g
• Onion50 g
• Jalapeño1
• Turmeric1 pinch
• Cilantro6 g
• Cooked black beans80 g
• Corn tortillas3
• Extra virgin olive oil10 g
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Press the tofu with kitchen paper to remove the water. Chop the onion, dice the jalapeño (deseeded for less heat) and dice the tomatoes.
2. Heat the oil in a frying pan over medium heat and fry the onion and jalapeño for 3 minutes, until the onion is soft.
3. Crumble the tofu straight into the pan with your fingers, add the turmeric and a pinch of salt and cook for 4 minutes, stirring, until hot and yellow like scrambled egg.
4. Add the tomatoes and cook for another 3 minutes, until softened but still holding their shape.
5. Meanwhile warm the drained black beans with a splash of water and the tortillas in a dry frying pan for 20–30 seconds per side. Serve with torn coriander on top.