Tofu Scramble Breakfast Tacos

By Megan Stulberg

I love tacos. I love breakfast even more. If I could marry a breakfast taco, I would in a heartbeat.

10654155_10154556170430133_1958143270_n 10660825_10154556170445133_1711827382_n

Ingredients:

  • 6 small corn tortillas
  • 1 package store-bought tomato salsa (Or make your own!)
  • 1 standard package tofu, extra firm or pressed
  • 1 standard package tempeh, flavour of your choice
  • 2 large sweet potatoes, washed
  • 2 medium ripe avocados
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2 tbsp nutritional yeast
  • 2 tbsp turmeric
  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic or chilli powder
  • 1 tbsp dried basil
  • Dash of sea salt
  • Dash of black pepper

Directions:

1. Turn oven to a low setting. Place tortillas on plate and keep in oven to warm.

2. Bring pot of water to a boil. Boil potatoes for 6-8 minutes until softened. Chop boiled potatoes into bite-size chunks. Set aside.

3. Drain tofu. In large bowl, “scramble” the tofu with a fork or whisk until an egg-like consistency is reached. Add turmeric, nutritional yeast and garlic.

4. In large skillet, heat dash of olive oil on medium heat until it sizzles. Cook tofu and stir regularly until golden in colour and firm in texture. Set aside.

5. Cut tempeh into thin strips. Season with basil. On medium heat, cook tempeh in olive oil until dark and crispy.

6. Cut avocados in half and scoop out the meat. In medium bowl, mash avocado together with lemon juice, lime juice, salt and pepper to make guacamole.

7. Remove warm tortilla shells from oven. Fill with potatoes, tofu scramble and tempeh strips. Top with guacamole and salsa. Serve immediately.

Makes 2 portions (3 tacos each, and you’ll likely have leftover tofu and tempeh).

Advertisements

Recipe: Healthy “Refried Beans”

Post by Aine Davis

If you follow us on Instagram (which you should!) then you know that we post photos of Mexican dishes on a regular basis. What can we say? Vegan girls loooove guacamole.

After spending the summer in Mexico a few years ago, I fell in love with how fresh and flavourful their food is. In my opinion, there’s nothing better than sinking your teeth into a warm corn tortilla stuffed with creamy refried beans. Instead of recreating this dish with canned refried beans that are loaded with sodium, saturated fats and unpronounceable ingredients, try out this much healthier version from scratch:

10467928_888443397839411_611331764_n

 

Ingredients…

  • 1.5 cups re-hydrated black beans (Follow your pressure cooker’s instructions. If you don’t have a pressure cooker, use this alternative)
  • 1 cup Spanish onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 chipotle peppers, finely chopped
  • 3 limes, juiced
  • zest of one lime
  • 4 tbsp water, as needed
  • 1 tbsp olive oil
  • 1 tbsp coconut oil (For frying)
  • Salt and pepper, to taste

Directions…

  1. On medium, heat coconut oil in large pan. Add garlic and onions, then fry until golden.
  2. Remove garlic and onion from heat and place in blender or food processor. Add black beans, pepper, lime, lemon, water, olive oil, and seasoning.
  3. Process until smooth. If consistency is thicker than desired, add additional tablespoons of water and continue blending.

Serve the beans with warm corn tortillas, green onions, avocado, hot sauce and additional vegetables. ¡Buen provecho!