These tacos make for such a yummy brunch, when your craving something really tasty and nutritious, say after a night out and your body needs replenishing with goodness, but your stomach is saying junk food now!
Refried black beans
Half an onion
1 teaspoon of ground cumin
1 teaspoon Paprika
1 tablespoon chopped coriander stalks
1 tin drained and rinsed black beans
152 160 g of chopped cherry tomatoes
2 ripe avocados diced
3 tablespoons chopped coriander
3 to 4 chopped spring onions
salt and pepper
1 teaspoon olive oil
juice of half a lime
1 tablespoon neutral oil
one block extra firm tofu
half a teaspoon turmeric
half a teaspoon black salt
200 mL of vegetable stock
Taco size tour tiller wraps soft
sliced fresh chilies
Wrap your tacos in foil and place in an oven to warm up. 160
Start by making your refried beans. Using a medium nonstick frying pan fry the onion until soft and translucent.
Whilst the onions are frying prepare your avocado salsa. Add all the ingredients to a bowl and gently mix.
Keep to one side until ready to serve
Once your onions are soft and translucent add the spices and coriander stalks to the pan and stir for a few minutes.
Add in the black beans and fry for a few minutes until they start to soften. If they start to dry out you can add a splash of water or vegetable stock, keep them on a low heat, covered until ready to use.
To make your tofu scramble, take the block of tofu and break it up with your hands to resembles large crumbly chunks.
Add the oil to a frying pan, add the tofu, turmeric, salt-and-pepper, black salt and a good splash of the vegetable stock. Fry on a medium heat until it is cooked through and resembles scrambled eggs. If it looks like it’s drying out continue to add splashes of vegetable stock. Keep on a low heat until ready to serve.
When you’re ready to serve take your tacos out of the oven, fill each taco with some refried beans followed with some scrambled tofu, avocado salsa and finish with some chopped chilies, coriander leaves and serve the lime wedges on the side.