Taco Tofu Scramble

2 Tbsp. avocado oil, divided

1/2 red onion, diced

1 orange bell pepper, diced

1 small zucchini, diced

15-ounce can black beans, drained and rinsed

1 tsp. TJP Taco Seasoning 

1 block (14-16 oz.) firm tofu

2 Tbsp. nutritional yeast

1 Tbsp. TJP Taco Seasoning

1/2 tsp. ground turmeric

2 Tbsp. soy milk (or other plant-based milk)

1/2 bunch cilantro, chopped

3 green onions, thinly sliced

For serving: 

Whole-grain tortillas

Sour cream or Greek yogurt

Hot sauce of your choice

1. In a medium skillet over medium heat, add 1 Tbsp. avocado oil. Add diced onion, bell pepper, and zucchini and saute for 2-3 minutes, or until onion just begins to turn translucent. 
2. Add black beans to the skillet and season with 1 tsp. TJP Taco Seasoning. Saute veggie mixture about 2-3 more minutes, until veggie are crisp-tender. Transfer veggies to bowl and return the skillet to the heat for the next step.
3. To the skillet, add remaining tablespoon of avocado oil. Using your hands, crumble the block of tofu into the skillet. Use a spoon to break any large curds, until you have roughly nickel-sized pieces of tofu. Cook the tofu for 3-4 minutes, stirring frequently, to evaporate most of the moisture. 
4. Once there is little to no liquid left in the pan, add the nutritional yeast, TJP Taco Seasoning, and turmeric. Stir to evenly distribute the spices, and cook about 2 minutes. 
5. Add the soy milk to the tofu mixture and stir to combine. Add the reserved cooked vegetables back to the skillet, along with the cilantro and green onions, and stir to combine and heat through. 
6. Serve immediately, in your favorite tortillas, garnished with sour cream or Greek yogurt and your favorite hot sauce. Or, transfer tofu scramble to an airtight storage container and refrigerate for up to 5 days. Reheat servings for 1-1.5 minutes in the microwave before serving.