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Vegan tofu scramble with onion, peppers and black beans packed with flavor and topped with an avocado cilantro crema
Tacos for breakfast, yes, please!
These aren’t just any tacos, though. These are so healthy and packed with protein, vitamins and minerals and the perfect way to start your morning.
The filling of the tacos is a tofu scramble comprised of peppers, onion, garlic, tofu, black beans and greens. Seasoned with cumin, paprika, garlic powder, salt and pepper.
The avocado crema is made up of ripe avocados, vegan yogurt, cilantro, lime, garlic and salt.
These flavors come together SO well! Here is how to make it!
How to Make Tofu Scramble Breakfast Tacos with Avocado Cilantro Crema
Start by chopping all your veggies and pressing and crumbling your tofu into small pieces. If you have never cooked with tofu before, it’s imperative that you drain the water out first. Simply wrap the block of tofu in paper towels and press down until all the water comes out. I usually grab new paper towels and wrap it again and press down one more time as your paper towels will be soaked.
Next, add avocado oil (or veggie broth if oil-free), garlic and onion to a large pan over medium heat and cook for about 5 minutes, stirring occasionally until the onions are cooked.
Then, add your peppers, black beans and tofu. Next you will add your spices. Feel free to adjust spices to your liking! Mix well. If cooking oil-free, you will need to use a great non stick pan or add more broth as you go to avoid sticking.
Cook this for another fives minutes or so over medium heat until the veggies are cooked and everything is heated throughout. Remove pan from heat and start on your avocado crema.
For the crema, just throw all the ingredients into the blender and pulse until smooth and creamy! Start on the lower end with the garlic and increase according to your liking.
Put the pan with the tofu scramble back on the burner on med-low heat and now add your greens! Stir and cook for another few minutes until the greens are cooked and soft.
Stuff your taco shells with the scramble mixture, top with the avocado crema and don’t forget to add fresh lime juice and cilantro on top, or any other toppings you desire!
If you make this, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Tofu Scramble Breakfast Tacos with Avocado Cilantro
Ingredients
Tofu Scramble
- 1 tbsp avocado oil or splash of veggie broth if oil-free
- 1/2 sweet onion chopped
- 1/2 bell pepper chopped
- 1 tsp minced garlic about 4 cloves
- 1 can black beans drained and rinsed
- 1/2 block of extra firm tofu drained and pressed so all the liquid is out
- Big handful of greens chopped
- 1 & 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/8 tsp-1/4 tsp paprika
- 3/4 tsp mineral salt or to taste
- Pepper to taste
Avocado Cilantro Crema
- 2 ripe hass avocados
- 3 tbsp unsweetened plain vegan yogurt
- Juice of 1 lime or more to taste (you can even zest it for more lime flavor)
- 1/2-3/4 tsp mined garlic about 2-3 cloves (start on the lower end and adjust)
- Handful of fresh cilantro or more depending on preference
- 1/4 tsp mineral salt
- Tacos shells/tortillas extra cilantro and lime or any other desired toppings!
Instructions
- Chop the veggies, drain the rinse the black beans, and press and drain the tofu and break down into crumbles. Set everything aside.
- In a large pan over medium heat, add your oil and let this heat up for about a minute.
- Next, add your onions and garlic to the pan and cook for about 5 minutes, stirring occasionally.
- Next, add your peppers, black beans and tofu, then add your seasonings. Mix very well and adjust seasonings to taste. Cook for about 5 minutes.
- Remove scramble from heat and set aside.
- To make the crema, simply add all ingredients to a blender and pulse until smooth and creamy. Add more or less garlic, lime juice and cilantro to adjust to flavor preferences.
- Return to scramble to the burner over med-low heat and add the chopped greens. Stir and cook for another few minutes until the greens are cooked and soft.
- Stuff filling into taco shells and top with crema, more cilantro and fresh lime juice, or desired toppings
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