Ployes with savory tofu filling

Brinner = breakfast for dinner! I made ployes, which are buckwheat crepes originating in Acadian Maine. They can be eaten sweet (with blueberry jam) or savory (with my tofu filling).

For info or to find a place to buy ployes mix: Bouchard Family Farm

The tofu filling was adapted from a WholeFoods recipe for vegetarian tacos. It's tofu that doesn't taste like tofu!

Ingredients

1 (14-ounce) package extra-firm tofu, drained
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 (15-ounce) can black beans, drained and rinsed

Method

Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.

Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.