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1. Heat a dry skillet or comal over high heat. Char the tomatoes, jalapeño and half of the white onion until blackened in spots, 8 to 10 minutes, turning occasionally. Core the tomatoes and stem the jalapeño.
0.2 piece White onion, finely diced,
3 piece Tomatoes,
1 piece Jalapeño
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2. Blend or finely chop the charred vegetables with the cilantro, the juice of 1 lime and a pinch of salt until chunky. Taste and adjust seasoning, then set aside.
0.8 tsp Salt,
1 piece Limes,
0.2 cup Fresh cilantro
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3. Heat the olive oil in a large skillet over medium heat. Cook the remaining diced onion until soft, about 4 minutes, then add the garlic, cumin, smoked paprika, Mexican oregano and turmeric and stir for 30 seconds until fragrant.
2 tbsp Olive oil,
0.2 piece White onion, finely diced,
2 clove Garlic,
1 tsp Ground cumin,
1 tsp Smoked paprika,
0.5 tsp Mexican oregano,
0.5 tsp Ground turmeric
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4. Crumble the tofu into the skillet, add the salt and cook, stirring occasionally, until golden and the moisture has evaporated, 7 to 8 minutes. Stir in the nutritional yeast.
14 oz Extra-firm tofu,
2 tbsp Nutritional yeast,
0.8 tsp Salt
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5. Add the black beans and cook for 3 minutes until heated through, lightly mashing a few beans to bind. Finish with a squeeze of lime juice from the second lime.
1 can Canned black beans, drained and rinsed,
1 piece Limes
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6. Warm the corn tortillas on a hot dry skillet for 30 seconds per side until pliable and lightly charred, doubling them up if desired.
8 piece Small corn tortillas
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7. Fill the tortillas with the tofu and black bean scramble, top with the charred salsa and sliced avocado, and serve immediately with lime wedges.
1 piece Avocado, sliced
