Black Bean and Spinach Tofu Scramble

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes 

Serves: 3-4

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 small red onion, finely diced
• 2 garlic cloves, minced
• 14-ounce block firm tofu, drained and patted dry
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 2 tablespoons unsweetened soy milk
• 1 cup cooked black beans, drained and rinsed
• 2 cups baby spinach
• 2 tablespoons B12-fortified nutritional yeast
• ¼ teaspoon kala namak (black salt) or regular salt
• 1 tablespoon fresh lemon juice

Method:

1. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, for about 4 minutes, until soft and translucent.
2. Stir in the garlic and cook for about 30 seconds, until fragrant.
3. Crumble the tofu into the pan with your hands or a fork, leaving some larger pieces for texture. Cook, stirring occasionally, for about 4 minutes, until any excess moisture evaporates and the tofu starts to turn golden.
4. Sprinkle over the turmeric, cumin, smoked paprika, and black pepper. Pour in the soy milk and stir well so the tofu is evenly coated and golden yellow.
5. Add the black beans and spinach. Stir for about 2 minutes, until the beans are warmed through and the spinach has just wilted.
6. Take the pan off the heat. Stir in the nutritional yeast, salt, and lemon juice. Taste and adjust the seasoning, then serve warm.

Notes:

• Not all nutritional yeast is fortified with B12, so check the label. 
• Kala namak gives an egg-like flavor but is optional. 
• Serve on whole-grain sourdough toast, in a warm tortilla with avocado and salsa, or alongside roasted sweet potato for a more filling post-workout meal. 
• Leftovers keep in the fridge for up to 3 days.

Nutritional Breakdown (approximate, based on 3 servings):

* Note: Nutritional values are approximate and will vary depending on the specific brands and ingredients used.