Tofu Breakfast Tacos
- 30 min
- β β¬4.11
- 2 servings
- Easy
firm tofu, black beans, and tomatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
Equipment
- stove
Prepare
Drain black beans in a sieve
Drain black beans in a sieve, rinse and drain thoroughly. Wash tomatoes, remove the hard stem core and finely dice.
Cook
Halve avocado
Halve avocado, lift out the stone with a spoon and scoop the flesh out of the skin.
Cut the flesh into slices
Cut the flesh into slices. Rinse baby spinach and drain well; roughly chop any large leaves.
Roughly mash firm tofu in a bowl with a fork
Roughly mash firm tofu in a bowl with a fork.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 6 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned; Lower the heat Add smoked paprika and stir for just 30 seconds until fragrant.
Do not let it darken
Do not let it darken. Add black beans to the same pan and fry for 4 minutes.
Stirring
Stirring, until cooked through. Fold in baby spinach and cook for 2 more minutes until the leaves have wilted.
Season with iodised salt
Season with iodised salt, black pepper now and mix thoroughly before serving.
Cook wholegrain tortillas
Warm wholegrain tortillas in a dry pan for 20β30 seconds per side until flexible.
Divide the prepared firm tofu
Divide the prepared firm tofu, black beans, baby spinach, tomatoes.
Finish
Avocado over the open wholegrain tortillas
Avocado over the open wholegrain tortillas; do not close yet. Fold loosely once; do not roll into burritos.
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