Vegan Breakfast Tacos

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Chili powder

  Spices

  2 tbsp or 15g

• Garlic powder

  Spices

  1 tbsp or 10g

• Turmeric

  Spices, ground

  ½ tbsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  3 cup or 90g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Lime juice

  Raw

  2 lime yields or 88g

• Onions

  Raw

  1 medium or 110g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

Directions

1. Heat olive oil in a large pan over medium-high heat. Crumble the tofu into the pan and add chili powder, garlic powder, turmeric, a splash of water, and salt and pepper to taste. Mix well and cook for 10 minutes, stirring regularly.
2. Stir in the spinach and drained beans, cover with a lid, reduce heat to low, and cook undisturbed for 5 minutes.
3. In a medium bowl, combine lime juice, a pinch of salt and pepper, diced onion, tomatoes, and cilantro. Mix well and set aside.
4. Heat the corn tortillas according to package instructions. Fill with the tofu bean mixture and top with the fresh tomato mixture.