Ingredients
-
For the Tofu Scramble:
-
1 block (14 oz) firm tofu, crumbled
-
1/2 small onion, finely chopped
-
1/2 bell pepper, finely chopped
-
1/2 teaspoon ground cumin
-
1/2 teaspoon chili powder
-
1 Salt and black pepper, to taste
-
For Assembling Tacos:
-
4 small corn tortillas (gluten-free)
-
1 cup cooked black beans, drained and rinsed
-
1 cup salsa (store-bought or homemade)
-
1 ripe avocado, sliced
-
1 Fresh cilantro leaves, for garnish
-
1 Lime wedges, for serving
Directions
Serve these Mexican-style breakfast tacos hot and fresh, and enjoy the vibrant and spicy flavors inspired by Mexican cuisine.
Customize your breakfast tacos with additional toppings like vegan cheese, pickled jalapeños, or hot sauce for extra heat. These tacos are perfect for a weekend brunch or any morning when you want to start your day with a fiesta of flavors.
Steps
|
1
Done
|
In a skillet, sauté the chopped onion and bell pepper over medium heat until they become tender. |
|
2
Done
|
Add the crumbled tofu to the skillet and cook for about 5 minutes, stirring occasionally. |
|
3
Done
|
Season the tofu scramble with ground cumin, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes until the tofu is heated through and has absorbed the flavors. |
|
4
Done
|
Warm the corn tortillas in a dry skillet or microwave until soft and pliable. |
|
5
Done
|
To assemble each taco, place a spoonful of tofu scramble on a tortilla, followed by black beans, salsa, avocado slices, and fresh cilantro leaves. |
|
6
Done
|
Squeeze a lime wedge over the filling for an extra burst of flavor. |
-400x400.png)