Vegan Tofu Scramble Breakfast Tacos with Avocado Cilantro
Vegan tofu scramble with onion, peppers and black beans packed with flavor and topped with an avocado cilantro crema
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