Tofu black bean tacos

Ingredients:

Extra firm Tofu-12 oz
Black bean-1/2 cup dry
Left over rice-1.5 cup
Spring onions-1 bunch (6 stalks)
Jalapeno-1
Tomato-1 small
Garlic-3 cloves
Oil-2 tbsp
Cumin powder-1.5 tsp
Corriander powder-1.5 tsp
Salt-to taste
Red chilly powder-1/2 tsp
Paprika-1/2 tsp
Oregano-1 tsp
Lemon-1
Soft tacos-10
Shredded mozzarella cheese-1 tbsp per taco.

Method:

1. Soak black beans overnight. Pressure cook with enough water and pinch of salt for three whistles.
2. If you don't have left over rice, cook rice and allow it to cool down. The rice shouldn't be mushy.
3. Press tofu between two plates to remove water. Cut into very small pieces.
4. Heat 1 tbsp of oil on a pan and add tofu pieces. Cook on a medium flame till it gets brown. Keep stirring in between. Keep it aside.
5. Cut garlic, jalapeno, tomato and spring onions into small pieces.
6. In a big pan, heat remaining 1 tbsp of oil and add garlic. Cook for 30 sec.
7. Add white part of spring onions, jalapeno and half of green onions and cook for a minute.
8. Add tomato and cook for a minute.
9. Add tofu and mix well. Mash a little if the pieces are too big.
10. Drain water from cooked black beans and add to the above mix.
11. Add salt, chilly powder, cumin powder, corriander powder, oregano and paprika. Mix well.
12. Add rice and mix well.
13. Adjust for seasoning and add lime juice and remaining green onions. Mix well. Turn off the stove.
14. To assemble tacos, heat taco in a pan and add tofu bean mixture and top it off with cheese, sour cream, lettuce and habanero sauce. You can also make crispy tacos and stuff them.