SCRAMBLE BURRITO BOWL

2 tablespoons (28 ml) mild-flavoured cooking oil

1  package (12 ounces, or 340 g) extra- firm tofu, drained

2    tablespoons (6 g) nutritional yeast Pinch of ground turmeric

1/2 teaspoon Indian black salt (kala namak) Salt and freshly ground black pepper, to taste

FOR THE FAJITA VEGGIES:

3/4 cup (120 g) half-moon slices of red onion 1 cup (150 g) bell pepper strips (any colour) 1/2 cup (120 g) cooked black beans

2 cups (60 g) packed baby spinach Salt and freshly ground black pepper, to taste

FOR THE ASSEMBLY:

1/4 cup (65 g) Roasted Chipotle Salsa 1/4 cup (37 g) peeled, pitted, and diced avocado

2 tablespoons (2 g) fresh cilantro

In a large, cast-iron skillet, warm the oil over medium heat. Once hot, use your hands to break the tofu apart into large crumbles into the skillet.

Brown the tofu for 2 to 3 minutes and then stir it around to brown the other sides. You want it to have a light brown crust on a couple of sides.

Next, adjust the heat to medium-low and stir in the nutritional yeast, turmeric, and Indian black salt until the scramble is evenly coated. Season with salt and pepper and push the scramble to one side of the skillet.

Place the red onion and bell peppers into the other half of the skillet and sauté until the onions become translucent. Add the black beans and spinach, cook until the spinach has wilted, and season with salt and pepper.

To assemble:

Divide the scramble and fajita veggies between 2 bowls. Top with the salsa, avocado, and cilantro and serve.