Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 block of firm tofu, drained and crumbled
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1 can of black beans, drained and rinsed
- 1/4 cup salsa
- 8 small corn or flour tortillas, warmed
- Fresh cilantro, chopped
- Lime wedges, for serving
Directions
1 Heat the olive oil in a large skillet over medium-high heat.
2 Add the chopped onion and sautĀ until softened, about 3-5 minutes.
3 Add the minced garlic and cook for an additional minute.
4 Add the crumbled tofu to the skillet and cook until heated through, about 3-5 minutes.
5 Add the turmeric, cumin, paprika, salt, and pepper to the skillet and stir to combine.
6 Add the black beans to the skillet and stir to combine with the tofu mixture. Cook until heated through, about 2-3 minutes.
7 Warm the tortillas in the microwave or on the stovetop.
8 Divide the tofu and black bean mixture among the tortillas. Top with salsa and chopped cilantro.
9 Serve the vegan breakfast tacos hot, with lime wedges for squeezing over the top.
Enjoy these tasty and filling vegan breakfast tacos for a delicious and protein-packed start to your day!
