Start by cooking the lentils according to the instructions on the packaging. Stop cooking a little before the indicated time, so that they are "al dente" (ten minutes were sufficient in my case). Rinse them under cold water when they are done.
While the lentils are cooking, crumble the tofu over a bowl with your hands.
Drain the black beans. Add them to the tofu.
Now, add the lentils to the mixture.
Use a whisk to mix and crush the ingredients. Continue until you get a grainy, chopped-like mix.
Finally add the spices and whisk again.
In a frying pan, coated with olive oil, fry the mixture over medium-high heat for about 10 minutes. The mix should become drier and firmer.