Ingredients

• 1.5 cup black beans (cooked or canned, rinsed)

• 1 small avocado, cubed

• 4 tbsp hemp seeds

• 1 tbsp tahini – 3g protein

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• Handful of baby spinach leaves or rocket

• Juice of ½ lemon

• 1 tsp olive oil

• Pinch cumin + sea salt + cracked pepper

Optional: Scrambled tofu (adds 6–10g protein more if you want it higher)

• ½ block (200g) firm organic tofu – 18–20g protein

• 1 tsp coconut or olive oil

• ½ tsp ground turmeric

• Cracked black pepper (boosts curcumin absorption)

• Pinch of cumin or garlic powder (optional)

• Himalayan salt to taste

• Splash of almond or oat milk (to soften)

Instructions

1. In a bowl, mash the black beans lightly with a fork (you want a textured base).

2. Mix in tahini, lemon juice, olive oil, cumin, salt, and pepper until creamy.

3. Top with hemp seeds, avocado, tomatoes, cucumber, spinach, and nutritional yeast if using.

4. Stir through gently or leave layered.

5. Serve warm or cold — up to you.

For the tofu:

• Heat oil in a pan over medium heat.

• Crumble tofu into the pan with your hands or a fork.

• Add turmeric, black pepper, and any other spices. Stir well.

• Cook for 5–7 minutes until slightly golden. Add a splash of almond milk to prevent drying out.

• Season to taste and serve hot.