Ingredients
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For the Scrambled Tofu:
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1 block (14 oz) extra-firm tofu, crumbled
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1 tbsp olive oil
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1/2 small onion, finely chopped
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1/2 bell pepper, diced
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1 clove garlic, minced
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1 tsp ground cumin
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1/2 tsp ground paprika
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1/4 tsp chili powder (adjust to your spice preference)
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1 Salt and black pepper to taste
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For Assembling Tacos:
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8 small corn or whole wheat tortillas (gluten-free if needed)
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1 cup cooked black beans or pinto beans
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1 ripe avocado, sliced
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1 cup salsa (store-bought or homemade)
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1/2 cup fresh cilantro leaves
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1 Lime wedges for garnish
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1 Optional: Vegan cheese or hot sauce
Directions
For Assembling Tacos:
Warm the tortillas in a dry skillet or microwave according to package instructions.
Assemble the tacos by placing a spoonful of scrambled tofu on each tortilla.
Top with cooked beans, sliced avocado, salsa, and fresh cilantro leaves.
Garnish with lime wedges and add vegan cheese or hot sauce if desired.
Customize your breakfast tacos with your favorite toppings, such as diced tomatoes, jalapeños, or vegan sour cream. These tacos are perfect for a weekend brunch or a quick and satisfying weekday breakfast.
Steps
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1
Done
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For the Scrambled Tofu: |
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2
Done
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Heat olive oil in a large skillet over medium heat. |
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3
Done
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Add the finely chopped onion and diced bell pepper. Sauté for 3-4 minutes until they begin to soften. |
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4
Done
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Stir in the minced garlic, ground cumin, ground paprika, chili powder, salt, and black pepper. Cook for another 2-3 minutes until fragrant. |
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5
Done
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Add the crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and well-coated with the spices. |
