Breakfast · 15 min · mexican

Tofu Breakfast Tacos

Corn tortillas does the heavy lifting here, with firm tofu rounding it out. A Mexican breakfast that takes 15 minutes, start to finish. At 357 calories and 26g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 3 small Corn tortillas
• 1/2 block Firm tofu
• 1/2 cup Black beans
• 1/4 cup Salsa
• 1/4 Avocado
• 1/2 tsp Cumin

Steps

1. Press the tofu between paper towels and squeeze firmly to press out as much water as you can — drier tofu browns much better instead of steaming.
2. Crumble the pressed tofu into a bowl with your hands into pea-size pieces and toss with the cumin and a pinch of salt.
3. Heat a large nonstick skillet over medium-high heat with a teaspoon of oil until it shimmers; add the tofu in a single layer and sear for 4-5 minutes, leaving it undisturbed for the first 2 minutes, until the edges are golden and crisp.
4. While the tofu sears, warm the black beans in a small saucepan over medium heat until steaming, about 3 minutes.
5. Char the tortillas directly over a gas flame or in a dry skillet for 20-30 seconds per side, until lightly blistered and flexible.
6. Fill each warm tortilla with beans and the crisped tofu, spoon over the salsa, and top with avocado slices.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes