Tofu Breakfast Tacos
Golden and smoky tofu and fresh toppings come together in these easy tofu breakfast tacos that are satisfying enough for a weekend brunch but simple enough for a weekday morning.
Ingredients
- 2 tbsp olive oil
- 3 spring onions (chopped)
- 1 garlic clove (finely chopped or grated )
- 1 red pepper (diced)
- 200 g tofu (drained )
- 400 g black beans (drained and rinsed )
- 1 tsp turmeric
- pinch cayenne
- 1/2 tsp black salt (kala namak)
- 1/2 lime
- Salt and pepper
To serve
- handful of coriander (chopped )
- 8 corn tortillas
- 1 avocado (sliced)
- salsa
Instructions
- Start by heating the oil in a pan over medium heat. Add the spring onion, red pepper and garlic. Fry together until softened for about 5-10 minutes.
- Next, crumble in the tofu using your hands. Add the turmeric, black salt, cayenne, and pepper. Stir well to combine. Cook for 5 minutes until lightly golden.
- Now add the black beans and a squeeze of lime, and cook for a further 5 minutes, stirring regularly, until heated through. Taste and adjust seasoning.
- Now it is ready to serve! Warm the tortillas in the microwave (about 45 seconds) or oven (about 3 minutes).
- Spoon the tofu scramble into the tortillas. Top with avocado, coriander leaves, salsa and a squeeze of fresh lime. Add a little hot sauce if you fancy and enjoy!
Video
Notes
- I don't bother pressing tofu if I am using it for scramble, as it doesn't need to hold its shape. The excess water will evaporate off as you cook it.
- While this is technically a breakfast recipe, I think this vegan taco recipe is perfect for brunch at the weekend, lunch or dinner.
- This tofu scramble would also taste delicious with a side of crispy potatoes.
Nutrition
Calories: 447kcalCarbohydrates: 56gProtein: 18gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 328mgPotassium: 808mgFiber: 17gSugar: 3gVitamin A: 1106IUVitamin C: 48mgCalcium: 152mgIron: 4mg
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