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June 25, 2021 Breakfast

Southwestern Breakfast Tofu Scramble Tacos

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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Breakfast
Servings: 6 (click to scale)

Ingredients

  • 12 oz extra firm tofu 1" cubed
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp ground cumin
  • 1 1/2 tsp ground turmeric
  • 1/3 cup water
  • 4 oz fresh red cabbage julienne sliced
  • 1 1/2 tsp fresh lime juice
  • 1 Tbsp canola oil
  • 2 1/2 oz fresh yellow onions diced fine
  • 3 oz fresh button mushrooms sliced
  • 2 oz fresh baby spinach
  • 3 oz fresh cherry tomatoes halved
  • 2 1/2 oz black turtle beans canned, low sodium
  • 12 tortillas corn, yellow, 6"
  • 3/4 cup guacamole
  • 1/4 cup fresh cilantro chopped

Instructions

  • Drain and press tofu for at least 15 minutes. In a bowl, combine salt, pepper, garlic powder, cumin, turmeric and water, mix well. Reserve. In a separate bowl, toss cabbage and lime juice. Reserve.
  • Heat oil over medium-high heat in a large skillet. Add onions and mushrooms; cook until slightly browned, 2-3 minutes. Add spinach, tomatoes and black beans; cook until the spinach wilts, another 2-3 minutes. Remove ingredients from pan and reserve. Place skillet back on the burner and crumble tofu into hot pan. Sauté for 2-3 minutes or until hot and starting to caramelize. Add spiced water and mix with tofu thoroughly. Allow excess liquid to evaporate, 1-2 minutes, add the reserved vegetables and beans back to the pan and toss all ingredients together and heat through.
  • To Assemble: On a preheated grill or griddle, heat 2 corn tortillas on both sides, then place on vessel of choice. Add 2 ounces of filling per taco. Add 1 Tbsp. of red cabbage, 1 Tbsp. guacamole, and garnish with 1 tsp chopped cilantro.

Chef Tips

Recipe provided by The Humane Society of the United States.

Nutrition

Calories: 230kcal | Carbohydrates: 24g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 470mg | Fiber: 6g | Sugar: 4g
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