Vegan Tofu Scramble Tacos

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PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 servings

Vegan Tofu Scramble Tacos

Tofu is a convincing scrambled egg stand-in thanks to mild, golden turmeric.


Ingredients

  • 1 350-g block extra firm tofu
  • 2 tsp canola oil
  • 1 small onion , thinly sliced
  • 1 red sweet pepper , thinly sliced
  • 2 tsp chili powder
  • 1/4 tsp ground turmeric , optional
  • 1/4 tsp salt
  • 1 cup canned black beans , drained and rinsed
  • 2 tbsp lime juice , divided
  • 1 avocado , pitted and peeled
  • 1 garlic clove , minced
  • 6-8 small tortillas , flour or corn
  • plum tomatoes , diced

Instructions

  • Pat tofu dry with paper towels. Transfer to a medium bowl and crumble into coarse pieces.
  • Heat a large non-stick frying pan over medium-high. Add oil, then onion and pepper. Cook until browned, about 6 min. Stir in chili powder, turmeric and salt. Cook for 1 min. Stir in black beans and tofu. Continue stirring until warmed through, about 2 min. Stir in 1 tbsp lime juice.
  • Mash avocado with garlic and remaining 1 tbsp lime juice in a small bowl until smooth. Spread on each tortilla. Layer scrambled tofu down the centre of tortillas. Top with tomatoes. Fold up like tacos to serve.

Nutrition (per serving)

  • Calories
  • 406,
  • Protein
  • 21 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 19 g,
  • Fibre
  • 9 g,
  • Sodium
  • 650 mg.

Originally published in the Today’s Parent April 2016 issue. Photo by Roberto Caruso.