The mother-daughter team behind recipe development site, Crowded Kitchen, cooks up mindful dishes starring ingredients from local makers. In honor of Cinco de Mayo, Lexi Harrison and Beth Sinclair have whipped together a plant-based alternative for hearty breakfast tofu tacos with a kick.
INGREDIENTS:
SCRAMBLED TOFUΜύ
14 oz. firm tofuΜύ
1 Tbsp. nutritional yeast
Β½-ΒΎ tsp. turmericΜύ
ΒΎ tsp. chili powderΜύ
ΒΎ tsp. salt
Β½ tsp. garlic powder
ΒΌ tsp. cumin
ΒΉ/8 tsp. cayenne
1 Tbsp. olive oilΜύ
1 Β½ Tbsp. chopped cilantro
TACOS
1 box Jackβs Quality Black Beans, drained
1 avocado, thinly sliced
1 jalapeΓ±o, thinly sliced
Β½ cup sliced cherry tomatoes or salsaΜύ
Corn tortillas
Fresh cilantro and lime
DIRECTIONS:
Wrap tofu in a towel or paper towel to press out moisture for 30 minutes. We suggest putting a heavy pan on top to drain the tofu.ΜύCrumble the dried tofu and place in a large bowl.Μύ
Whisk dry ingredients in a separate bowl. Once well incorporated, pour on top of the crumbled tofu. Stir well.Μύ
In a pan over medium heat, drizzle a bit of olive oil and add tofu mixture, tossing frequently until warm and ready to serve.
To assemble tacos, start with a few slices of avocado, followed by scrambled tofu, black beans, tomatoes or salsa, jalapeΓ±o, cilantro, and a squeeze of lime.Μύ
For more recipes from Harrison and Sinclair,Μύvisit crowdedkitchen.com.
ALL PHOTOGRAPHS COURTESY OF LEXI HARRISON; CONTENT PROVIDED FOR HOUR DETROITβS ONGOING LOCAL FLAVOR SERIES IS NOT INFLUENCED BY HARRISON AND SINCLAIRβS BUSINESS PARTNERSHIPS WITH LOCAL BRANDS.
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