1 block of extra firm tofu packed in water
1 can of black beans (or about 15 ounces of cooked black beans)
3 limes zested and juiced
1/2 teaspoon sugar
1 bunch of cilantro chopped
2 tablespoons of veggie oil
sea salt and fresh ground black pepper to taste
Use your preferred method to press the tofu for at least 1/2 hour. Slice the tofu into bite size chunks. Add the tofu, 1/2 the lime juice, 1/2 the lime zest, 1/2 the cilantro, the oil, sugar, salt and pepper to a container and marinate for at least a 1/2 hour. (overnight is optimal)
Cook the tofu in a skillet - you can use the marinade, another tablespoon of veggie oil or non-stick spray to cook it in - until it is golden brown on both sides (about 10 minutes).
While the tofu is cooking, add the beans, the remaining cilantro, lime juice and zest to a pot and heat through.
Serve the tofu on top of the beans. I like to serve this with an avocado, tomato and corn relish on the side.
**This is also tasty wrapped up as a burrito with salsa and soy cheese.