Instructions

1. Wrap tofu block in paper towels, place on top of a cutting board, and sit a heavy object (cast iron skillet) on top of the tofu. Let sit for 20-30 minutes to drain out excess water.
2. Heat a large pan over medium heat. Add 1 teaspoon of olive oil, the bell peppers, onion, garlic and a hearty pinch of salt. Cook about 5 minutes, stirring occasionally, until tender.
3. Push the veggies to the side of the pan and add remaining 2 teaspoons of olive oil. Crumble the block of tofu into the pan, using your hands, and add all of the spices. Stir everything together and cook until tofu is starting to brown, about 15 minutes.
4. While the tofu scramble is cooking, make the avocado cilantro sauce by combining all ingredients in a food processor or Vitamix and blending until smooth.
5. Add the beans, stir, and cook for 2 more minutes, until mixture is thoroughly heated.
6. Serve tofu scramble in a tortilla. Top with avocado cilantro sauce, green onions, salsa, or cilantro.
7. Best when fresh. Store tofu scramble in covered container in refrigerator for up to 4 days.