1. Heat up 1 tbsp olive oil in a non-stick pan, on low-medium heat. Add chopped garlic and spring onions. Fry, stirring frequently, until both soften and the garlic releases its beautiful aroma.
2. Place the tomato halves cut side down on the pan and fry them in the garlicky oil gently until they soften a little and release some of their juices (about 10 minutes). Move tomatoes and aromatics to the side of the pan.
3. Add a block of silken tofu and break it into small pieces with a fork.
4. Sprinkle with turmeric and black salt and stir it around and fry for another two minutes, just to heat it up. Taste and adjust the seasoning.
5. Pile black beans and tofu scramble onto warm tacos, decorate with avocado slices, black pepper, spring onion and chilli paste. Consume immediately.

GF TORTILLAS

1. Mix buckwheat or chickpea flour, tapioca starch, rice flour, ground chia seeds, baking powder and salt in a big bowl. Add olive oil to the flour mixture and incorporate it well with your hands.
2. Add enough hot water (about 45 ml / 3 tbsp) to be able to form a dough. Knead it a little just to bring all of the ingredients together, if the dough is too dry, add another splash of water.
3. Divide it into 10 equal pieces.
4. Set a medium, heavy-bottomed or griddle pan on a medium heat (it’s important not to get the pan too hot, I used setting 4 out of 6).
5. Roll each piece of dough into a ball. Using a rolling pin, roll out the tortillas on a lightly floured surface. Refrain from adding too much flour as it will produce dry tacos. Once you are happy with the shape and thickness (make them as thin as possible), put your taco on a hot pan.
6. Little bubbles will start to appear after about 30 seconds, if any large air pockets appear, pierce them with the tip of a knife. After about 1-2 minutes from when the taco hits the pan, flip the taco and cook for only about 30 seconds on the other side. Do not let them sit in the hot pan for too long as it will produce dry and cracking tacos.
7. Keep cooked tacos in a stack in a warm place (like a very low oven) covered with a damp towel (to prevent them from drying out).

WHEAT TORTILLAS

1. Put the kettle on. To make tacos mix flour, baking powder and salt in a big bowl. Add olive oil to the flour mixture and incorporate it well with your hands. Once the water comes to the boil, add about 120 ml / ½ cup of hot water. Initially mix it all together with a spoon (as the mixture will be too hot), then start kneading the dough with your hands – you may need to add another splash of water if the dough is still too dry.
2. Knead for about 5 minutes until the dough is smooth and elastic. Rest the dough for about 30 min covered with a damp kitchen towel. The resting step is very important so do not skip it. You can also make the dough a day in advance and keep it in the fridge overnight – if you decide to do that, bring the dough to room temperature before rolling the tacos.
3. Once the dough has rested, divide it into 10 equal pieces.
4. Set a medium, heavy-bottomed or griddle pan on a medium heat (it’s important not to get the pan too hot, I used setting 4 out of 6).
5. Roll each piece of dough into a ball. Using a rolling pin, roll out tortillas on a lightly floured surface. Refrain from adding too much flour as it will produce dry tacos. Once you are happy with the shape and thickness (make them as thin as possible), put your taco on a hot pan.
6. Little bubbles will start to appear after about 30 seconds, if any large air pockets appear pierce them with the tip of a knife. After about 1-2 minutes from when the taco hits the pan, flip the taco and cook for only about 30 seconds on the other side. Do not let them sit in the hot pan for too long as it will produce dry and cracking tacos.
7. Keep cooked tacos in a stack in a warm place (like a very low oven) covered with a damp towel (to prevent them from drying out).