Black Bean & Plantain Breakfast Bowl with Lime

Drain and press the tofu, then crumble it into rough chunks. Drain and rinse the black beans. Dice the onion, crush the garlic, peel and slice the plantains, and juice one lime.

Heat 1 tbsp olive oil in a large frying pan over medium heat. Fry the plantain slices for 2–3 minutes each side until golden and caramelised. Remove to a plate and set aside.

medium heat, 5–6 min

Add another tablespoon of olive oil to the same pan. Cook the onion for 4–5 minutes until soft, then add the garlic, smoked paprika and cumin and stir for 30 seconds until fragrant.

medium heat, 5 min

Tip in the black beans and water. Season with salt and simmer for 6–8 minutes, mashing about a third of the beans against the pan for a creamy texture. Keep warm.

simmer, 6–8 min

In a second frying pan, heat the last tablespoon of oil over medium-high. Add the crumbled tofu with turmeric, cumin and nutritional yeast. Fry for 6–8 minutes, stirring, until golden and slightly crisp at the edges. Season with a pinch of salt.

medium-high, 6–8 min

Stir half the lime juice through the beans, and squeeze the rest over the tofu scramble.

Divide the smoky beans and tofu scramble between 4 bowls. Top with the caramelised plantain, avocado slices and chopped coriander. Serve with lime wedges to squeeze over.