Food Galley Gab

Breakfast Tofu Taco Tuesdays!

Taco Tuesdays have been all the rage for as long as I can remember.  I used to look forward to them all day long at work when I lived in California.  I’m pretty sure that’s how I got through the beginning-of-the-work-week blues.  It was something to look forward to and a way to end my night right. Well, why not start your day that way, too?  Something to look forward to upon waking, and a way to start the day right! SOLD! I took this philosophy and rolled with it.  When I made this taco, I, as usual, used what I had in my fridge. That being said, I didn’t have any taco shells at the time. Therefore, I made my own.  I had these small homemade tortillas (love them) that I turned into taco shells.  You can do this by simply bending it over two of the bars in your oven or convention oven and heating them up.  However, due to the awesome texture of my tortillas I simply have to put it in the pan and cook on both sides. Feel free to do either! This taco recipe is super simple, quick, and delicious. Of course, I am pushing you on the taco-ness of Tuesdays but naturally, you could have this any morning, or even any day or night.  The only downside about the Taco Tuesday morning is sadly, you cannot accompany it with a tasty beer. However, that just means you’ll have to celebrate Taco Tuesday evenings as well.  Did I twist your arm yet? Sorry! You’ll thank me later.

Breakfast Tofu Taco Tuesdays!
Yields 2
Breakfast Tofu Taco Tuesdays are on! Why should we have to wait until dinner to scarf down on our Tuesday tacos? Feta, white bean, spinach, and tofu. Yum!
Write a review
Print
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Ingredients
  1. 2 taco shells or small tortillas
  2. 1/2 a brick firm or extra firm tofu
  3. Handful of baby spinach
  4. 4-5 Tbl small white beans
  5. 3 Tbl diced ripe tomatoes (optional)
  6. 2 Tbl cilantro
  7. 2 cloves garlic - minced
  8. Approximately 4-5 Tbl crumbled feta (optional)
  9. Dash of cayenne pepper
  10. Dash of cumin
  11. Dash tumeric (optional)
  12. Sea salt & fresh ground pepper to taste
  13. Olive oil for pan
Instructions
  1. Heat the oil in pan and add garlic - cook for about 30 seconds to 1 minute
  2. Add tofu, white beans, tomato, seasoning, salt & pepper - cook for about 4-5 minutes
  3. Add spinach & cilantro - cook for about 1-2 minutes more
  4. Add half of the feta to the bottom of each taco shell and divide the tofu etc from pan into both shells
  5. Sprinkle the remainder of the feta on the top of both taco shells
Notes
  1. I HIGHLY suggest making your taco shells the way I mention in my post. Use a tortilla, heat it whilst bended, and turn it into a shell. You can do this while your tofu is cooking. With some tortillas, you can even place the tofu etc (once cooked) inside the tortilla and then put the tortilla back in the pan, fold it, and heat both sides. The latter is the best way in my humble opinion. Want to make it vegan? Remove the feta!
Food Galley Gab http://foodgalleygab.com/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>