2 tablespoons olive oil, divided
14 ounce package firm, water packed tofu (organic, non-GMO), rinsed and cubed
1 ½ teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon turmeric
½ tsp. ground sea salt, divided
1 small zucchini, diced
1 red bell pepper, seeded and diced
½ pint cherry or grape tomatoes, halved
1 cup canned black beans, rinsed
4 scallions, sliced
½ jalapeno pepper
8 ounces bagged spinach
½ fresh, ripe avocado, diced
¼ cup chopped fresh cilantro
1. Heat 1 tablespoon of the olive oil in a large non stick skillet over medium heat. Ad the tofu, chili powder, cumin, turmeric, and ¼ teaspoon salt and cook, until the tofu begins to brown, about 15-20 minutes. Be sure to turn the tofu so that all sides evenly brown and crisp up. Transfer tofu to a bowl and set aside.
2. Add the remaining oil to the pan and add zucchini, peppers, tomatoes, beans, scallions, jalapeno and remaining salt. Cook until the vegetables soften, about 10 minutes, stirring continuously. Return the tofu to the pan, stir to combine with the vegetables and cook until warmed through, about 5 minutes more. Remove from the heat and add the spinach until just wilted, about 1 minute.
3. To serve, spoon ¼ of the tofu and vegetables into soup bowls and top each serving with avocado and cilantro.
Adapted from Dr. Mark Hyman’s Healing Meals