Stuffing a highly seasoned tofu scramble into steamy tortillas proves that tacos can handle all sorts of whims and fancies. And it’s a speedy meatless meal that can help you snag more zzzs. If using street-style small corn tortillas, you’ll want to use three for each serving.
Southwest Tofu Scramble Tacos
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Ingredients
- 1 block extra-firm tofu 12 oz
- 2 tsp grapeseed oil or avocado oil
- 1 cup chopped yellow onion
- 2 garlic cloves peeled and minced
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ancho chili pepper or 1/4cayenne
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 yellow or orange bell pepper chopped
- 3 Tbsp nutritional yeast
- 1 cup cooked or canned black beans
- 1/2 cup chopped cilantro
- 8 corn tortillas warmed
- 1 avocado cubed
- 1/2 cup salsa of choice
- Lime wedges
Instructions
- Using large holes of box grater, grate tofu into pebble-sized pieces, or finely chop with knife.
- In large skillet, heat oil over medium heat. Add onion and garlic, and cook for 5 minutes, stirring often. Stir in turmeric, coriander, ancho pepper or cayenne, salt, and pepper; heat for 30 seconds. Add tofu, bell pepper, and nutritional yeast to skillet and cook for 3 minutes, stirring often. Stir in black beans, heat for 2 more minutes, and then add cilantro.
- Divide tofu mixture among tortillas and top with avocado and salsa. Squeeze on lime juice.
Recipe Notes
Per serving: 483 calories; 21 g protein; 17 g total fat (3 g sat. fat); 65 g total carbohydrates (6 g sugars, 16 g fiber); 380 mg sodium
