Instructions

• Put out two or three serving bowls. Drain the 1 (14-ounce) block of tofu and drain the 1 (15-ounce) can black beans; set both nearby. Mince the 1 medium clove garlic, slice the 3/4 cup cherry tomatoes, halve and slice the 1 medium avocado, and have the pepitas, salsa, sliced scallions, lime wedge, and pinch smoked paprika ready.
• On a large cutting board, break up the drained tofu and mash it with a potato masher (or fork) until it is crumbled to a scrambled-tofu texture.
• Heat a large skillet over medium heat until hot. Add 2 teaspoons olive oil.
• Add the minced garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the skillet. Cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute.
• Add the mashed tofu to the skillet and stir well so the tofu is evenly coated with the garlic and spices. Cook, stirring occasionally, until the tofu is heated through and slightly firmed, about 5 minutes.
• Divide the scrambled tofu evenly between the serving bowls.
• Return the same skillet to medium heat (no need to wipe it clean). Add the remaining 1 teaspoon olive oil. Add the drained black beans, 1/2 teaspoon chili powder, and 1/2 teaspoon ground cumin. Cook, stirring occasionally, until the beans are heated through, about 2 minutes. Taste and add the 1/4 teaspoon kosher salt (optional) if needed.
• Spoon the heated beans into the bowls alongside the tofu. Add the sliced cherry tomatoes and avocado slices to each bowl. Top each bowl with pepitas, a spoonful of your favorite salsa, sliced scallions, a squeeze of the lime wedge, and finish with a pinch of smoked paprika. Serve immediately.