Sizzle tofu, black beans, and kale in a pan, pile it onto toast, and top with avocado. This 15-minute lunch delivers protein, greens, and crunch with minimal effort. Perfect for quick weekday meals.
Ingredients
- 1 clove garlic finely chopped
- 50 g/1.7 oz marinated tofu or tempeh pieces or strips
- ¼ tin black beans drained and rinsed
- Handful of kale leaves stalks removed
- Handful of cherry tomatoes halved
- Handful of mixed seeds e.g. pumpkin, sunflower, sesame etc.
- 1 tbsp soy sauce use tamari if gluten-free
- 2 tbsp nutritional yeast
- 2 slices of wholemeal or sourdough toast use gluten-free if needed
- ¼ avocado sliced
- Salt and pepper to taste
- Drizzle of vegan mayonnaise and sriracha optional
Instructions
- Using a large frying pan or wok, heat a little oil (use oil spray if reducing fat) and add the garlic. Heat for 2 minutes, ensuring it doesn’t darken too much.
- Add the tofu/tempeh pieces, black beans, kale leaves, cherry tomatoes and mixed seeds to the pan and heat for 5 minutes, stirring frequently.
- Stir through the soy sauce and nutritional yeast and heat for a further two minutes or until cooked through.
- Arrange the avocado on the toast and then evenly distribute the tofu mixture over the top and finish off with a drizzle of vegan mayonnaise and sriracha.
Serving suggestions: green salad, kale salad, kimchi, olives, sauerkraut, sprouted grains (e.g. alfalfa), tomato salad, tortilla chips, vegan coleslaw