Vegan Breakfast Tacos with Tofu and Beans
Ingredients
- Black beans
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/4 tsp cayenne
- 1 tbsp tomato paste
- 1/4 tsp salt
- Cracked pepper
- 1/2 block tofu
- 1 tbsp turmeric
- 1 tbsp smoked paprika
- 1 tsp kala namak
- 1 tsp garlic powder
- Tortillas
- Avocado
- Half a lime
- Pinch of salt
- Chilli flakes
Preparation
Cook black beans in an instant pot.
In a small pot, place the cooked beans and add 2 tbsp olive oil, 1/2 diced yellow onion, 2 minced garlic cloves, 2 tsp ground cumin, 2 tsp smoked paprika, 1/4 tsp cayenne, 1 tbsp tomato paste, 1/4 tsp salt, and cracked pepper. Cook and reduce heat to low.
Crumble 1/2 block of tofu with your hands and place in a bowl. Add 1 tbsp turmeric, 1 tbsp smoked paprika, 1 tsp kala namak, cracked pepper, and 1 tsp garlic powder. Mix all together and heat in a pan.
If you have a gas range, blister the tacos over medium heat.
Smash avocado with a fork, squeeze juice from half a lime, add a pinch of salt and chilli flakes, and stir to combine.
