No, I am not making tofu and black beans for supper.

Although it would be tasty and good for you! To see what I am talking about click on these two links:

Daniel and the Lion's Den

Adam & Andy

If, unlike Daniel and Andy, you want to give this a shot, here's the recipe:

Scrambled Tofu and Black Beans

by: a Couple Cooks

Makes: 4

What You Need

• 12-ounce container of firm tofu
• 15-ounce can black beans
• 3 cloves garlic
• 5 tablespoons olive oil
• 1 teaspoon cumin
• Kosher salt
• Black pepper
• Cilantro
• Radishes (optional)
• Corn tortillas (optional)

What To Do

1. Dice 3 cloves garlic -- separate out 1 clove for the black beans and 2 cloves for the tofu.
2. In a medium pot, heat 2 tablespoons olive oil. Add 1 clove garlic and cook until just fragrant for about 1 to 2 minutes, before it browns. Add the black beans, along with the can liquid, and 4 sprigs of cilantro. Bring to a boil, then simmer 15 minutes until the liquid condenses.
3. Meanwhile, drain the tofu, and squeeze it a bit to remove extra liquid. Crumble it into a bowl. In a large non-stick skillet, heat 3 tablespoons olive oil. Add 2 cloves garlic and 1 teaspoon cumin and stir for about 1 minute. Add the tofu crumbles and heat until browned and starting to crisp, about 15 minutes, stirring occasionally. Turn off the heat and add a good amount of salt and pepper (we used ½ teaspoon each).
4. Garnish with chopped cilantro and sliced radishes. If desired, serve with warmed corn tortillas.

Notes

Beans adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen

Corn tortillas will make it fun to eat this like tacos and add a nice flavor. And if you just can't bring yourself to eat this healthy, substitute shredded cooked chicken breast for the tofu. 

And for those of us who are no longer thirty-something, I would use less salt that advised in step 3.