Southwestern Tofu Scramble

½ tsp extra virgin olive oil

¼ 14 ounce package extra firm tofu pressed, and cut into cubes

⅕ cup frozen corn

½ yellow bell peppers diced

¼ red onion diced

¼ box of baby spinach shredded

3 ¾ oz black beans, rinsed and drained 1 can

¾ tsp chili powder

½ tsp ground cumin

⅕ tsp salt more or less to taste

½ tsp taco seasoning

1 green onions sliced (use for topping)

½ tomatoes diced (use for topping)

⅕ cup Shredded Mexican cheese blend optional, use a vegan cheese to keep this vegan friendly (use 2 tbsp per serving, as a topping)

⅕ cup Prepared salsa use 2 tbsp per serving, as a topping