Breakfast · 15 min · mexican

Tofu Breakfast Tacos

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.

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