Mexican black bean breakfast hash
- 1 lb tofu (extra-firm)
- 2 tbsp olive oil
- 1 ½ tbsp minced garlic
- 1 ¾ tsp chili powder
- ¾ tsp cumin
- 1 ⅓ cups canned black beans
- ½ cup chopped cilantro
- 1 avocado
- 1 cup salsa
Press tofu with paper towels to expel liquid.
Heat olive oil in a skillet over medium heat. Add garlic and toast 30 seconds, until fragrant. Crumble the tofu into the pan and sprinkle with chili powder, cumin, salt and pepper. Cook 3 minutes, stirring occasionally to break up the tofu.
Stir in black beans and 2 tbsp of their liquid. Cook 2 to 3 minutes more, until liquid has absorbed. Remove from heat and sprinkle with cilantro.
Peel and slice avocado. Divide hash into bowls and top with avocado slices and salsa.