This recipe makes for a great vegan brunch or lunch. They're easy to make, completely vegan, and are a well-rounded meal.
Ingredients
Tofu
- Olive oil avocado oil or coconut oil spray, for greasing
- 1 cup (149 g) chopped bell peppers
- ¼ cup (40 g) chopped white, yellow or red onion
- 12 oz (340 g) extra-firm tofu pressed (see Healthy Tip)
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp turmeric
- 12 small corn tortillas
- 1 cup (47 g) shredded lettuce
- 1½ cups (258 g) canned black beans rinsed and drained
- 1 cup (240 ml) corn and black bean salsa
- 1 avocado diced
Chipotle Yogurt Dressing
- ¼ cup (60 ml) nondairy yogurt
- 1 tbsp (15 ml) chipotle hot sauce
Instructions
- Warm a medium skillet over medium heat. Spray the pan with olive oil, avocado oil or coconut oil spray and add the peppers and onion. Cook for 3 to 5 minutes, until the onion is translucent and the peppers begin to brown. Add the whole block of tofu to the pan and use a spatula to crumble it into bite-sized pieces (adding more olive oil spray as needed). Season the tofu with the garlic powder, cumin, chili powder and turmeric. Cook for 7 to 10 minutes, stirring frequently, until the tofu is crispy and golden.
- While the tofu is cooking, make the Chipotle Yogurt Dressing. In a small bowl, mix the yogurt and chipotle hot sauce and set aside.
- Serve the tofu scramble in the corn tortillas, each topped with a pinch of shredded lettuce, about 3 tablespoons (32 g) of black beans, 1 tablespoon (15 ml) of salsa and 1 to 2 tablespoons (10 to 20 g) of avocado. Then dress each taco with the Chipotle Yogurt Dressing.
Have you ever had mushy tofu? Not exactly a pleasant experience! To ensure that your tofu is nice and firm, press it of excess water by either using a tofu press or paper towels. If using paper towels, simply slice the block of tofu into ½ inch (1.3 cm)-thick slices and then press them with paper towels until the majority of the water they were packaged in is absorbed.