For the ranchero sauce:

• 1/4 cup onion, diced
• 1 garlic clove
• 1/4 cup fresh cilantro, coarsely chopped, plus more for garnish
• 1 jalapeño, seeded
• 1 tablespoon agave
• 2 teaspoons lime juice
• Sea salt to taste
• 1 15-ounce can whole or crushed fire-roasted tomatoes, with their juices

For the scramble:

• 1 teaspoon olive oil
• 3/4 cup diced onion
• 1 15-ounce can black beans, drained and rinsed
• 1 tablespoon nutritional yeast
• Sea salt to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon taco seasoning
• 1/4 teaspoon ground turmeric
• 3 cups baby spinach
• Freshly ground black pepper
• 250g package extra-firm tofu, drained, patted dry, and lightly crumbled

Directions

1. Make the ranchero sauce. In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeño, agave, lime juice, and salt and blend until smooth.
2. Transfer into a small saucepan and warm over medium-low heat. Gently simmer until ready to serve.
3. Make the scramble. Lightly spray a large non-stick skillet with oil and heat over medium-high heat. Add the onion and cook for 5 to 7 minutes, until softened. Add the beans, tofu and cook for a few minutes more, until lightly browned, adding more oil if the mixture sticks to the pan.
4. Add the nutritional yeast, salt, onion powder, garlic powder, taco seasoning, and turmeric and cook for about 1 minute more until fragrant. Add water, 1 tablespoon at a time, if the tofu becomes dry. Reduce the heat to medium-low and add the spinach, stirring until just wilted. Taste and season with pepper.