Tofu Breakfast Scramble

A delicious vegetarian start to the day – carnivores will enjoy this as well, or could substitute eggs for the tofu.

INGREDIENTS:
2 cups halved cherry tomatoes
¼ cup red onion, finely diced
¼ cup cilantro, finely chopped
2 tbsp. lime juice
1 jalapeno, seeded and finely diced
½ tsp salt
1 tbsp. olive oil
1 package firm or extra firm tofu, drained well (350g)
1 can black beans, drained and rinsed
1 ripe avocado, pitted, peeled and chopped

METHOD:
• Heat the olive oil in a skillet over a medium-high heat. Add crumbled tofu to skillet and cook, stirring frequently for about 5 minutes, until lightly browned.
• Stir in the beans, tomatoes, red onions, 2 tbsp. of cilantro, lime juice, jalapeno and the salt.
• Cook for 5 minutes, until heated through.
• Serve with the avocado and remaining cilantro on top.
• Optional topping: Greek yogurt with taco seasoning mixed in.

Makes 4 servings; count each serving as 2 proteins and one fat (if using avocado).

Thanks to L.M. for bringing this recipe in!