Black beans and spinach


Prep time: 10 mins | Cook time:  10 mins | Total time: 20 mins 

serves 2


  • 400g silken to medium-firm tofu
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small orange or red pepper, cut into strips
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • Juice of ¼ lemon
  • 400g black beans drained and rinsed
  • 1 small handful of baby spinach leaves
  • 50g chopped tomatoes
  • 2 tbsp chopped coriander
  • Chilli sauce, to taste


  1. Dry the tofu with kitchen paper and break it into bite-size pieces. Set aside.
  2. Heat 2 tbsp of the oil in a frying pan, and cook the onion over a medium heat until soft. Add the garlic, pepper, cumin and turmeric and cook, stirring, for about 2 minutes, or until the pepper is soft. Add a splash of water if the pan becomes dry.
  3. Add the remaining oil and the tofu and cook over a medium heat for about 5 minutes. Gently turn over the tofu pieces as they cook, but not too often as they need time to caramelise.
  4. When the tofu is golden, squeeze over the lemon juice and scrape up the crusty bits from the bottom of the pan.
  5. Add the beans, spinach then toss the ingredients together and cook for about 2 minutes, or until the beans are warmed through and the yeast melted.
  6. Serve immediately, sprinkled with coriander and a splash of chilli sauce (if using).
Filed under Dinner

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