Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Rise & Shine


Issue Date 19 - 25 Aug, 2017 at 2:00 PM

Easy Vegan Breakfast Tacos

Easy Vegan Breakfast Tacos
Ingredients
· 8oz. firm tofu
· 1 cup cooked black beans
· ¼ red onion, diced
· 1 cup coriander, chopped
· 1 ripe avocado, sliced
· ½ cup salsa for serving (hot sauce also optional)
· 1 lime sliced, for serving
· ¼ cup pomegranate arils
· Corn tortillas

For seasoning:
· ¾ tsp garlic powder
· ½ tsp chili powder
· 1tsp cumin
· 1/8 tsp salt
· 1tbsp salsa

Method
Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, while prepping toppings. 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, chilli powder and garlic powder. Add dry tofu spices and salsa to a small bowl and add enough water to make a pourable sauce then set aside.
Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble. Once the pan is hot, add a few tablespoons of oil and the tofu. Stir fry for four to five minutes to brown then add seasoning and toss to coat. Continue cooking until browned and fragrant, for about five to 10 minutes, stirring frequently then set aside.
To serve, warm tortillas in the microwave wrapped in a damp paper towel. Top tortillas with tofu scramble, black beans, onion, avocado, coriander, salsa, fresh lime juice and pomegranate arils (or desired toppings).





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