Instructions

• Place two or three serving bowls out. Drain the tofu, pat it dry with paper towels, then crumble or mash it on a cutting board with a potato masher (or fork) into bite-sized pieces.
• Heat a large skillet over medium heat until hot. Add 2 teaspoons olive oil.
• Add the minced garlic (1 medium clove), 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the skillet. Cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute.
• Add the mashed tofu to the skillet and stir to coat with the spice mixture. Cook, stirring occasionally, until the tofu is heated through and slightly cooked, about 5 minutes. Divide the scrambled tofu evenly between the prepared bowls.
• Keep the same skillet over medium heat and add the remaining 1 teaspoon olive oil.
• Add the drained black beans (1 15-ounce can, drained, or 1 1/2 cups cooked), 1/2 teaspoon chili powder, and 1/2 teaspoon ground cumin to the skillet. Cook, stirring occasionally, until the beans are heated through, about 2 minutes. Taste and add the optional 1/4 teaspoon kosher salt if desired.
• Spoon the warmed beans into the bowls alongside the tofu.
• Add the avocado (1 medium, halved and sliced) and the sliced cherry tomatoes (3/4 cup) to each bowl.
• Top each bowl with pepitas, your favorite salsa, sliced scallions, squeeze a lime wedge over the top, and finish with a pinch of smoked paprika. Serve immediately.