Gallo Pinto with Creamy Scrambled Tofu

Serves 4-6

This is a plant-based take on a flavourful Costa Rican classic that's often served for breakfast. It's made with rice, beans and veggies in a distinctly delicious sauce. Serve with scrambled tofu and sliced avocado.

For the gallo pinto:

• 2 tbsp oil of choice

• 1 onion, diced

• 1 red bell pepper, diced

• ½ tsp cumin

• ¼ tsp smoked paprika

• ⅛ tsp cayenne

• Salt, to taste

• 350g (12.3oz) cooked rice

• 540g (19oz) tinned black beans, rinsed • 80-120ml (2.7-4fl oz) salsa Lizano

• 1 bunch coriander, chopped

• Avocado, sliced

For the tofu scramble:

• 1 package medium-firm tofu

• 2 tbsp vegan butter

• 5 tbsp full fat coconut milk

• ½ tsp garlic powder

• ¼ tsp turmeric

• ½ tsp pepper

• ½ tbsp nutritional yeast

• ½ tsp onion powder

• ½ tsp salt, or to taste

1 To make the gallo pinto, in a frying pan over medium-high heat, cook onion and peppers. Season and add cumin, smoked paprika and cayenne. Stir to combine.

2 Stir in rice, beans and salsa Lizano. Cook for an additional few minutes, stirring to ensure everything is combined.

3 For the scrambled tofu, in a frying pan, heat vegan butter. Crumble tofu into pan and cook for a few minutes.

4 In a small bowl, whisk together remaining ingredients. Pour over tofu and stir to combine. Cook for a few more minutes, until sauce is absorbed by tofu.

5 Taste, adjust seasoning to your preference.

6 Serve gallo pinto and scrambled tofu together, with coriander and sliced avocado.