Vegan Breakfast Tacos
Happy Cinco de Mayo! What better way to start your day than with a hearty and delicious breakfast? These amazing vegan breakfast tacos, from The Minimalist Baker, are a great choice to give you all the vegan protein you need to conquer a big day ahead!
8 ounces firm tofu
1 cup cooked black beans
1/4 red onion, diced
1 cup fresh cilantro, chopped
1 ripe avocado, sliced (or sub guacamole)
1/2 cup salsa for serving (hot sauce also optional)
1 lime sliced, for serving
1/4 cup pomegranate arils
Corn tortillas (2 per person)
3/4 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
1/8 tsp sea salt
1 Tbsp salsa
1 Tbsp water
Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, while prepping toppings.
Cook black beans in a small saucepan over medium heat until bubbly. Then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder, and garlic powder.
Add dry tofu spices + salsa to a small bowl and add enough water to make a pourable sauce. Set aside.
Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.
Once the pan is hot, add 1-2 Tbsp oil of choice and the tofu. Stir fry for 4-5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant - about 5-10 minutes - stirring frequently. Set aside.
To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250-degree F (121 C) oven (optional). Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice, and pomegranate arils (or desired toppings).
Serve immediately with the best breakfast potatoes or fruit.