Cheesy Bean and Tofu Scramble

Let's talk vegan brunch- what do you go for?
Sweet or savoury?
Cooked or raw?
Coffee? Tea? Something with bubbles?
I'm a coffee and potatoes kind of girl myself, although I do love baked oats or some fresh fruit once in a while.
This brings the best of all worlds, as far as I'm concerned- cheesy protein rich tofu and black beans, chunks of potato, crunchy veggies, creamy avocado, and chunks of sweet, juicy mango.
I think that's all the food groups covered! It may not look very appetising but this dish will definitely bring a smile to your face and will set you up for the day ahead. Add a little smoked chilli/ merquén like I did here to really wake you up!

Ingredients for 2 people
For the scramble
1/2 pack (~7oz/200g ) extra firm tofu, pressed and drained, cubed
1 large, or 2 smaller potatoesm cubed- Marris Piper or Russet would work well here
1 spring onion (scallion), finely chopped
1/2 can (~7oz/200g )  pre-cooked black beans
1/4 courgette (zucchini), cubed
2-3 mini bell peppers/ 1/2 normal sized bell pepper
2 cloves garlic
1 tbsp apple cider vinegar
1 tsp tamari/ soy sauce
1 tbsp nutritional yeast
2 tbsp water (for sauteeing)
Sides
1 ripe avocado, halved and peeled
1 ripe mango, peeled and chopped
a pinch of merquén (smoked chilli flakes), optional

Method
Warm a flat bottom frying pan on medium heat, add the water, potatoes, and garlic and sautee until the potato begins to soften.
Add the chopped bell peppers and courgette/ zucchini, and the apple cider vinegar.
Stir to prevent the vegetables sticking to the bottom of the pan, once the peppers begin to soften, add the tofu, tamari, and the nutritional yeast.
Serve in a bowl topped with the chopped spring onion/ scallion with the mango and avocado on the side.