Grilled Tofu Fiesta Salad with Black Beans

Three of my favorite things: salad, tofu scramble and mexican flavors! Why not combine it into one flavorful meal good for any time of the day?

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Grilled tofu, red bell pepper, jalapeno and slow simmered black beans on top a fresh salad of romaine, cilantro and basil with creamy avocado and your favorite salsa.

Black Beans
1 tbl extra virgin olive oil
1/4 cup minced yellow onion
1/2 jalapeno, seeded & diced
1-15oz can black beans, undrained
1 tsp green hot sauce
salt and pepper

Saute the onion and jalapeno in olive oil until soft and tender, 7 minutes. Add the black beans along with the juices and bring to a boil. Reduce to a simmer and cook for 10 minutes. Add the hot sauce and season with salt and pepper.

Fiesta Scramble Salad
serves 3-4
3 tbl extra virgin olive oil, divided
1 lb extra firm tofu, drained and pressed, cut into 1/2" slices
1 cup minced yellow onion
1 red bell pepper, small dice
2 garlic cloves, minced
1/2 jalapeno, seeded & diced
1 zucchini, halved & thinly sliced
1 tbl cumin
1 tsp dried oregano
salt and pepper
1/2 head romaine lettuce, thinly sliced
1/4 cup cilantro, roughly chopped
5 basil leaves, thinly sliced
1/4 cup toasted sunflower seeds
1 avocado, thinly sliced
vegan sour cream
salsa

Preheat a grill over medium high. Drizzle the tofu with 1 tbl of olive oil and grill on both sides for nice char marks, 10 minutes total.
While the tofu is grilling, saute the onion and red bell pepper in 2 tbl of olive oil until soft, 7 minutes. Add the garlic and jalapeno and cook 3 minutes more. Add the zucchini, cumin, oregano and season with salt and pepper. Crumble in the grilled tofu and continue to cook the scramble 10 more minutes. Taste and season.

Combine the romaine, cilantro and basil and divide among plates. Top with scramble and black beans and garnish with sunflower seeds, avocado, sour cream and salsa.