tofu taco

Wait until lunch for tacos? No way! These hearty, Southwestern-style breakfast tacos are loaded with seasoned tofu, black beans, corn, bell peppers, and onions. Serve them with roasted potatoes and veggie sausage for a full, satisfying meal.&nbsp;Makes 14 tacos.

Breakfast tacos with tofu & black beans

organic canola oil (divided)

super firm tofu in vacuum packaging*

yellow, red, or orange bell pepper

onion

garlic (minced)

can black beans,

corn

coriander

cumin

paprika

ancho chili powder

salt

baby spinach

nutritional yeast flakes (Optional)

kala namak (Optional)

corn tortillas (warmed)

easy guacamole

cilantro

jalapeno peppers

Bring a large non-stick skillet to a medium heat with 1/2 teaspoon organic canola oil.

Crumble tofu into skillet in an even layer in small to medium sized pieces. (If the skillet is overcrowded the tofu won't brown as nicely. So make sure your skillet is large enough, or cook in batches, if necessary.) Don't move the tofu for several minutes, so that it can brown. If you move it too much, it won't have a chance to get nice and toasty. Once it has some even browning, stir the tofu. Then don't move it for a few more minutes, so that it can brown some more.

Once the tofu has some nice browning on it, move it to one side of the skillet. Put the remaining 1/2 teaspoon organic canola oil on the empty part of the skillet. Then saute bell pepper, onion, and garlic in that area for a two or three minutes, until softened and fragrant.

Incorporate the bell pepper, onion, and garlic with the tofu. Add black beans, corn, coriander, cumin, paprika, ancho chili powder, and salt to the skillet. Fully incorporate them and cook for a few minutes, until the beans and corn are warm. (If the seasonings aren't incorporating well enough, add a small splash of water, if needed.)

Stir two big handfuls of spinach into the scramble. The spinach will wilt almost immediately.

If you like a cheesy and/or eggy taste to your scramble, add nutritional yeast flakes and kala namak to the scramble and fully combine them. If you don't like the taste of nutritional yeast and/or kala namak, simply leave them out.

Taste for salt and add more, if needed.

Spoon tofu scramble into warmed tortillas. Top each taco with a spoonful of guacamole and pinch of cilantro. Serve with any of the optional toppings, if desired.

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Top 1 tofu taco recipes from across the web

The most viewed tofu taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Breakfast tacos with tofu & black b...

The most viewed tofu taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine