BREAKFAST TACOS
These tacos are full of flavour and it doesn’t have to be breakfast to it these: they will fill you right up any time of the day!
PREP TIME: 20 minutes
TOTAL TIME: 20 minutes
MAKES 4 tacos
INGREDIENTS
4 tacos
pickled cucumbers or a few jalapenos/taco
FOR THE TOFU SCRAMBLE
1/2 block firm tofu
5 cherry tomatoes
3 tbsp plant milk
1 tbsp nutritional yeast
1 tsp olive oil
1/2 tsp turmeric powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
pinch of salt and black pepper
FOR THE BEANS
1/2 can kidney beans corn mix (200g), drain & rinse
pinch of salt
pinch of black pepper
pinch of garlic powder
pinch of smoked paprika
drizzle of olive oil
1 tsp tomato puré
FOR THE AVOCADO MASH
1 ripe avocado
1/4 red onion
1 tsp extra virgin olive oil
1/2 tsp garlic powder
1 tsp nutritional yeast
squeeze of lemon’s juice
DIRECTIONS
Start by smashing the avocado in a bowl with a fork. Finely chop the red onion. To the avocado, add the nutritonal yeast, olive oil, salt, pepper, garlic powder, chopped red onion and lemon’s juice. Mix well and set aside.
Slice the cherry tomatoes in half. With a fork, mash the tofu. Add to a pan along with the olive oil, smoked paprika, nutritional yeast, garlic powder, salt, pepper, turmeric powder and the chopped cherry tomatoes. On medium-high heat, fry them for 2-3 minutes. Then add the 3 tbsp plant milk and fry for another 2 minutes or so. Transfer to a bowl.
In the same pan, add the rinsed kidney and corn mix. Add the pinch of salt, pepper, smoked paprika garlic powder, tomato puré and the drizzle of olive oil. Fry for around 3-4 minutes on medium-high heat. Set aside.
In a pan, heat up the tacos, each side (takes around 1-2 min per side on medium-high heat).
Assemble the meal by adding some tofu scramble, bean mix, avocado mash and pickles on the heated tacos.
Enjoy!
