TRAINAI RECIPE · BREAKFAST
Black Bean Tofu Breakfast Tacos
Warm the corn tortillas just before serving to keep them flexible.
- Prep
- 10 min
- Cook
- 12 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
479 kcal32.7 g protein55.8 g carbohydrate16.8 g fat16 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 120 g firm tofu, drained
- 80 g black beans, cooked, drained and rinsed
- 50 g corn tortilla (check gluten-free label)
- 80 g bell pepper
- 30 g onion
- 4 g olive oil
- 40 g tomato salsa
- 2 g ground cumin and paprika, equal parts
Ingredient notes
Vegan ingredients.
Contains: soy. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Dice the pepper and onion; drain and crumble the tofu.
- Heat the oil in a frying pan. Cook onion and pepper over medium heat for 5 minutes. Add tofu, cooked black beans and spices; stir for 6–7 minutes until steaming.
- Warm the tortillas in a dry pan. Fill with the tofu mixture and divide the salsa between them.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
