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Plant-Based Black Bean Breakfast Tacos with Easy Tofu Scramble and Avocado Crema
Prep Time
10 mins
Cook Time
15 mins

Quick and easy plant-based breakfast featuring incredible tofu scramble and green chili black beans

Course: Breakfast
Cuisine: American, Mexican
Servings: 6 tacos
Author: Michael Monson
For the Tofu Scramble
  • ½ block (7 ounces) firm or extra firm water-packed tofu
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon ground turmeric
  • 1 cup broccoli, cut into small pieces
  • ½ cup diced onion
  • ½ lemon, juiced
  • salt and pepper to taste
For the Green Chili Black Beans
  • 1 can (1 ½ cups) black beans with liquid
  • 2 ounces (½ small can) diced green chilis
  • red pepper flake to taste
  • salt and pepper to taste
For the Avocado Crema
  • ½ medium avocado, ripe
  • ¼ cup raw cashews
  • 1 tablespoon nutritional yeast
  • ½ lemon. juiced
  • ¼ to ½ cup water
  • salt to taste
For serving
  • 6 Ezekiel Sprouted Grain Tortillas or whole grain tortillas of choice
  • 1 cup shredded green cabbage or green of choice
  • 1 avocado, thinly sliced
  • salsa or taco sauce
  • diced onion
  1. To make the Tofu Scramble:
  2. Heat a large skillet on medium heat. If you don’t trust the nonstick of your skillet, add a bit of oil. Break up the ½ block of tofu into bite-size pieces. Allow the tofu to cook, tossing every few minutes, until the tofu is lightly browned on all sides. If the pieces are too big, break them with your spoon or spatula as they cook.
  3. Add nutritional yeast, turmeric, and salt and pepper to taste. Toss. Squeeze on lemon juice, and toss until the juice has absorbed or evaporated. Add broccoli and onions, and continue to saute for another couple of minutes, just until the broccoli starts to soften. Remove from heat and set aside.
  4. To make the Green Chili Black Beans:
  5. To a saucepan on medium heat, add all of the Green Chili Black Bean ingredients. Bring them to a simmer, and allow the beans to cook for about 5 minutes. Taste for seasoning. Remove from heat and set aside.

  6. To make the Avocado Crema:
  7. (Note: If you do not have a high-speed blender, soak your cashews overnight, or simmer in water for 10 minutes before blending.) Add all Avocado Crema ingredients to the blender, starting out with just ¼ cup of water. Blend until creamy and there are no bits of cashew remaining. If it’s too thick, add a bit more water, a tablespoon at a time, until it has thinned to the desired consistency.

  8. To serve:
  9. Warm your tortillas on a flat-top grill or in the microwave. Start with a layer of tofu scramble, top with black beans, then add a layer of shredded cabbage, top with sliced avocado, and then generously drizzle the top with avocado crema and hot sauce or salsa of choice. Serve immediately.