Vegan Breakfast Tacos with Tomato Butter
Ingredients
- scrambled tofu
- caramelized onions and mushrooms
- avocado
- homemade pickled cabbage
- homemade pickled jalapeño
- tomato butter
Tomato butter
- 12 large tomatoes
- 2 1/2 cups white sugar
- 1 cup white vinegar
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon salt
Preparation
Scramble the tofu in a pan until cooked
Caramelize the onions and mushrooms by cooking slowly until browned
Prepare the fillings by slicing avocado and using homemade pickled cabbage and pickled jalapeño
Make tomato butter by cooking tomatoes, sugar, vinegar, cinnamon, cloves, and salt until thick enough for jam, then fill sterilized jars and seal while hot
Assemble the tacos by stuffing tortillas with scrambled tofu, caramelized onions and mushrooms, avocado, pickled cabbage, pickled jalapeño, and tomato butter
