Description
These breakfast tacos are made with scrambled tofu, veggies, and a spicy cashew sauce. They are also great for not only breakfast, but any meal of the day.
Ingredients
For the tacos:
- 4 small-medium whole wheat tortillas
- 1/2 block extra firm tofu, lightly pressed*
- 1 tbsp olive oil
- 1/3 yellow onion, chopped
- 2 cloves (2 tsp) garlic, minced
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp cumin
- salt & pepper, to taste
- 3–4 handfuls fresh spinach
- 1/2 bell pepper (yellow, orange, or red)
- purple cabbage, for topping
- avocado, for topping
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For the spicy cashew sauce:
- 1/2 cup cashews, soaked**
- 1/2 cup water
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp chilli powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
- 1/4 tsp cumin
- 1/4 tsp salt
Instructions
For the spicy cashew sauce:
- In a small food processor or blender, blend the soaked cashews, water, and lemon juice until relatively smooth. Add the paprika, chilli powder, garlic powder, cayenne, cumin, and salt and blend or mix until well combined.
For the tacos:
- Heat the olive oil in a pan and add the chopped onion. Cook until translucent. Add the minced garlic (adding the garlic later prevents it from burning).
- Add the turmeric, paprika, cumin, salt, and pepper to the pan and mix. Slice the lightly pressed extra firm tofu into 3-4 large pieces and, one piece at time, crumble into the pan using your fingers. Mix until the tofu is well coated by the spices. Cook for a few minutes, stirring occasionally.
- Add the fresh spinach to the pan, mix and cover/let sit for a few minutes until it cooks down slightly. Then remove from heat and add the chopped bell pepper.
- In a small pan, heat the tortillas (one at a time) until lightly browned and crispy. Remove from pan and place on a cooling rack or plate in the shape of a taco – in other words, fold the tortilla over once so it’s resting on its side, and let cool for around 5-10 minutes.
- Once the tortillas have cooled and crisped, fill with the tofu scramble and top with chopped purple cabbage, avocado, and spicy cashew sauce. Store any leftovers of the tofu scramble in an airtight container in the fridge for up to 3-4 days, and the cashew sauce in a mason jar or container in the fridge for up to a week.
Notes
*Tofu holds a lot of water (like a sponge!), so pressing the tofu helps make room for all those flavours and spices to be soaked up instead, and gives the tofu a more desirable (…less soggy) texture. However, when scrambling tofu you shouldn’t need to press it too much because the water will cook off quickly and there’s no huge risk of sogginess. Just make sure you use extra firm tofu!
**Place the cashews in water for a few hours, or for a quicker method, soak them in hot water for an hour or so. Soaking the cashews helps them blend smoother.
Feel free to switch up the tofu for lentils, or even eggs. Or try a mixture of crumbled tofu and lentils!
For Gluten Free: Use gluten free wraps or taco shells. The tortillas may not crisp up as well, so feel free to make this into a wrap instead or omit the tortillas all together and have on/with toast.
For Nut Free: Omit the cashew sauce, and use a hot sauce (or any other sauce of your choosing) or make a spicy guacamole!
Keywords: tofu breakfast tacos
