2cupsraw kale or another leafy green of choice, chopped
Freshly ground black pepper to taste
Heat the oil in a large, roomy skillet over medium high heat. When the oil is shimmering. Cook for 3 minutes, stirring frequently, or until the white parts of the scallions are tender.
Whisk together the tahini, water, lemon juice, turmeric, and salt. Crumble the tofu into the skillet, breaking it into bite-sized pieces or smaller (this can be up to you: some folks like a chunkier scramble, others don't—I'm in the latter camp!). Add the tahini mixture to the skillet, followed by the nutritional yeast, and mix well to incorporate. The tofu will turn a nice, golden color.
Fold the black beans and kale into the scramble. Continue cooking for another 3-5 minutes, or until the kale is tender. Season the scramble to taste with extra salt and freshly ground pepper as needed. Enjoy!
*You can substitute a few tablespoons of water or broth for a no oil version.