10 minsBreakfast

Mexican black bean breakfast hash

Makes: four servings
Makes: four servings


  • 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


  1. Press tofu with paper towels to expel liquid.

  2. 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.

  3. 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.

  4. Peel and slice avocado. Divide hash into bowls and top with avocado slices and salsa.