Vegan Tacos author Jason Wyrick was never a fan of breakfast, so he created this recipe as a challenge to himself. He wanted to find something for breakfast that he was both willing to make and willing to eat for breakfast. That’s how these vegan breakfast tacos were created. He had roasted poblanos and black beans sitting around, as well as some tofu and avocado that he needed to use. Add in Hatch and ancho chile powder, olives, mojo de ajo, and good quality corn tortillas, and it’s a dish that no one can resist – not even people who don’t like breakfast!
Breakfast Tacos with Poblano Strips, Mojo Scramble, and Pinto Beans
Region: Texas/Casa De Jason | Heat Level: 4 | Makes 6 Tacos
- 16 ounces firm tofu
- 1 teaspoon turmeric
- 1/2 teaspoon salt or Indian black salt (kala namak) for the most egg-like flavor
- 2 teaspoon ancho chile powder or other chile powder
- 2 teaspoon Hatch chile powder or other chile powder
- 1 to 2 tablespoons garlic-flavored olive oil
- 1 1/2 cups cooked pinto beans, rinsed
- 6 (5- to 6-inch) corn tortillas
- 1 roasted poblano, stemmed, seeded, and chopped into 1/2-inch pieces 5 green olives, pitted and sliced
- 1 firm plum tomato, chopped
- 1 avocado, chopped (prep after you finish making the filling)
- Salsa verde
1. Start pan-roasting the poblano just before you make the filling. Use your hands to break up the tofu until it crumbles. Transfer the crumbled tofu to a cazuela or large skillet. Stir in the turmeric, salt, ancho chile powder, Hatch chile powder, mojo de ajo, and black beans. Warm this over a medium heat (re- member to slowly heat up your cazuela instead of going straight to medium) and warm it for about 7 to 8 minutes. Stir it a few times during this process, but for the most part, you can leave it alone.
2. Warm the tortillas. Add the filling, then the toppings, and finish it off with salsa verde.
Make it Low Fat: Omit the olive oil
From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.