Easy vegan breakfast tacos

Ingredients

• 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)


• 
  
  TOFU SEASONING
  
  
  
  
  • 3/4 tsp garlic powder
  
  
  • 1/2 tsp chili powder
  
  
  • 1 tsp cumin
  
  
  • 1/8 tsp sea salt
  
  
  • 1 Tbsp salsa
  
  
  • 1 Tbsp water
  
  
  
  

Directions

1. Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast iron skillet, while prepping toppings.


2. 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.


3. Add dry tofu spices + salsa to a small bowl and add enough water to make a pourable sauce. Set aside.


4. Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.


5. 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.


6. To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250 degree oven (optional). Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice and pomegranate arils (or desired toppings).


7. Serve immediately

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