Corn tortilla tacos with southwest tofu scramble topped with slaw
Course Breakfast
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 6(click to scale)
Calories 230kcal
Ingredients
12ozextra firm tofu1" cubed
1tspkosher salt
1tspground black pepper
1Tbspgarlic powder
1Tbspground cumin
1 1/2tspground turmeric
1/3cupwater
4ozfresh red cabbagejulienne sliced
1 1/2tspfresh lime juice
1Tbspcanola oil
2 1/2ozfresh yellow onionsdiced fine
3ozfresh white mushroomssliced
2ozfresh baby spinach
3ozfresh cherry tomatoeshalved
2 1/2ozblack turtle beanscanned, low sodium
12tortillascorn, yellow, 6"
3/4cupguacamole
1/4cupfresh cilantrochopped
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.
Notes
Recipe provided by The Humane Society of the United States.