Mexikanisches Tofu-Scramble mit Mais und Avocado

Zubereitung

1. Crumble the tofu into a hot non-stick pan and season with cumin, smoked paprika and salt.
2. Add the drained corn and black beans and cook for 5 minutes.
3. Stir in the salsa and heat through.
4. Serve topped with the sliced avocado.