Tofu scramble with peppers, corn and black beans

Ingredients

For 1 serving

• Tofu120 g
• Bell peppers80 g
• Canned sweetcorn40 g
• Cooked black beans50 g
• Cumin1 pinch
• Extra virgin olive oil1 teaspoon
• Cilantro2 g
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Wash the pepper, remove the stalk, seeds and white pith and cut it into roughly 1 cm dice; drain and rinse the tinned sweetcorn and the cooked black beans.
2. Drain the tofu, pat it dry with kitchen paper and crumble it roughly with a fork.
3. Heat the oil in a non-stick pan over medium heat and sauté the pepper for 5 minutes, stirring, until soft and lightly golden.
4. Add the tofu, sweetcorn, beans, cumin and salt and cook for 4 minutes, stirring, until everything is hot and the tofu has taken on colour.
5. Turn off the heat and finish with torn fresh coriander leaves.