Breakfast · Mexican
Tofu and black bean breakfast tacos
Soft corn tortillas filled with chili-spiced tofu, black beans and fresh salsa.
- Serves
- 2
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 2 tacoss- 300 g firm tofu, crumbled
- 200 g black beans, canned, drained
- 100 g corn tortillas
- 100 g salsa
- 1 tsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 tbsp lime juice
- 10 g fresh cilantro, chopped
Method
Heat the oil in a non-stick pan over medium-high heat. Add the tofu, chili powder, cumin and salt and cook for 5 minutes, until golden.
Stir in the black beans and lime juice and cook for 2 minutes, until hot.
Warm the tortillas in a dry pan for 30 seconds a side.
Fill the tortillas with the tofu and beans and top with the salsa and cilantro.