Everyone knows that I am a savory breakfast kind of gal, and my favorite cuisine is Mexican. Some mornings I wake up and all I want is huevos rancheros, so I came up with this healthy vegan recipe to satisfy my savory Mexican breakfast cravings. The tofu and beans in this dish help me start my day with a huge protein punch!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Allergens: Soy
- Servings: 4
- 8 oz extra-firm tofu
- 1/2 tablespoon olive oil
- 1/4 red onion (diced)
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 red pepper (diced)
- 1/2 can black beans (drained)
- 1/2 cup salsa
- 2 cups kale (washed, loosely chopped)
- Corn tortillas
Pat tofu dry and roll in paper towels with something heavy on top (i.e. cast-iron skillet) for 15 minutes.
While tofu is draining, chop vegetables.
Cut tofu in small 2x2 cubes or use finger to scramble into small pieces.
In medium skillet, add oil and heat up.
Add onions and cook until onions are translucent (about 4-5 minutes).
Add spices and pepper to onion, then cook for 1 minute.
Add black beans, salsa, and cubed tofu, mixing well.
Cook mixture for 5 minutes and mix well.
Turn off heat then add kale, then cover and let sit for 5 minutes.
Garnish with sliced avocado and cilantro.
Serve immediately with corn tortillas.