Easy Vegan Breakfast Tacos

Ingredients

Tacos
• 8 ounces firm tofu
• 1 cup cooked black beans
• 1/4 red onion, diced
• 1 cup fresh cilantro, chopped
• 1 ripe avocado, sliced (or substitute guacamole)
• 1/2 cup salsa (hot sauce also optional)
• 1 medium lime, sliced (for serving)
• 1/4 cup pomegranate arils
• 6 whole corn tortillas (2 per person)
Tofu Seasoning
• 3/4 tsp garlic powder
• 1/2 tsp chili powder
• 1 tsp cumin
• 1/8 tsp sea salt
• 1 Tbsp salsa
• 1 Tbsp water

Instructions

1. Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, while prepping toppings.
2. Cook black beans in a small saucepan over medium heat until bubbly. Then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder, and garlic powder.
3. Add dry tofu spices + salsa to a small bowl and add enough water to make a pourable sauce. Set aside.
4. Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.
5. Once the pan is hot, add 1-2 Tbsp oil of choice and the tofu. Stir fry for 4-5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant – about 5-10 minutes – stirring frequently. Set aside.
6. To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250-degree F oven (optional). Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice, and pomegranate arils (or desired toppings).