A tasty and cleaner version of usually high-fat eats -- these Breakfast Tacos are easy to make and actually tote well to work when wrapped in foil.
Ingredients
2tablespoonsnutritional yeast
¼teaspoonground cumin
¼teaspoonturmeric
¼teaspoonpaprika
1teaspoonsalt
3tablespoonshot water
2tablespoonsolive oil
½wholeonion- finely chopped
4wholegarlic cloves- minced
14ounceextra-firm tofu- drained and crumbled into large chunks (to resemble soft scrambled eggs
1 ½teaspoonsdried oregano
1cupcooked and rinsed black beans- roughly half-can
6corn tortillas- 4-inch or 6-inch
12tablespoonssalsa
1wholeavocado- diced
¼cupfresh cilantro- chopped
Lime wedges
Instructions
Combine nutritional yeast, spices, and salt with the hot water in a small bowl. Set aside.
Heat oil in a large nonstick frying pan over high heat. Add the onion and a pinch of salt, then cook, stirring occasionally, until golden brown. Add garlic and cook for about 30 seconds.
Add the drained, crumbled tofu and gently stir to coat in the onion mixture. Spread tofu in a single layer in the pan and allow tofu to brown slightly.
Once tofu is slightly browned, drizzle in the reserved sauce and gently fold through the tofu.
Add in oregano and black beans and stir, then adjust salt to taste.
Warm tortillas, then top each with about 1/4 cup of the tofu mixture. Add some salsa, then top with avocado, cilantro, and a squeeze of lime.
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