Step 1

Bring a large non-stick skillet to a medium heat with 1/2 teaspoon organic canola oil.

Step 2

Crumble tofu into skillet in an even layer in small to medium sized pieces. (If the skillet is overcrowded the tofu won't brown as nicely. So make sure your skillet is large enough, or cook in batches, if necessary.) Don't move the tofu for several minutes, so that it can brown. If you move it too much, it won't have a chance to get nice and toasty. Once it has some even browning, stir the tofu. Then don't move it for a few more minutes, so that it can brown some more.

Step 3

Once the tofu has some nice browning on it, move it to one side of the skillet. Put the remaining 1/2 teaspoon organic canola oil on the empty part of the skillet. Then saute bell pepper, onion, and garlic in that area for a two or three minutes, until softened and fragrant.

Step 4

Incorporate the bell pepper, onion, and garlic with the tofu. Add black beans, corn, coriander, cumin, paprika, ancho chili powder, and salt to the skillet. Fully incorporate them and cook for a few minutes, until the beans and corn are warm. (If the seasonings aren't incorporating well enough, add a small splash of water, if needed.)

Step 5

Stir two big handfuls of spinach into the scramble. The spinach will wilt almost immediately.

Step 6

If you like a cheesy and/or eggy taste to your scramble, add nutritional yeast flakes and kala namak to the scramble and fully combine them. If you don't like the taste of nutritional yeast and/or kala namak, simply leave them out.

Step 7

Taste for salt and add more, if needed.

Step 8

Spoon tofu scramble into warmed tortillas. Top each taco with a spoonful of guacamole and pinch of cilantro. Serve with any of the optional toppings, if desired.