Vegan Chipotle Breakfast TacosIngredients8 ounces firm tofu1 cup cooked black beans (*best is pressu

Vegan Chipotle Breakfast TacosIngredients8 ounces firm tofu1 cup cooked black beans (*best is pressure cooker, alternately, soak black beans overnight and boil them until soft in the morning)1 cup fresh cilantro, chopped1 ripe avocado, sliced½ cup Jain salsa for serving (*thinly chopped tomatoes, jalapenos, cucumbers + one squeeze of lime juice and pinch of salt, mixed)¼ cup pomegranate arilsCorn tortillas (2 per person)Seasoning for the Tofu½ tsp chili powder1 tsp cumin1 tsp chipotle powder1/8 tsp salt1 Tbsp Jain salsa (see recipe above)1 Tbsp waterInstructionsWrap tofu in towel and place something heavy on top.Cook black beans in a small saucepan over medium heat until bubbly, then reduce heat to simmer and set aside. Add a pinch of salt, cumin, chili powder and chipotle powder.Add dry tofu spices + salsa to a small bowl and add enough water to make sauce. Set aside.Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.Once the pan is hot, add 1-2 tbsp olive oil and 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.To serve, warm tortillas over a pancake griddle or open flame. Top tortillas with tofu scramble, black beans, avocado, cilantro, Jain salsa, and pomegranate arils (or desired toppings).Serve instantly.Made Jain friendly by yours truly.  -- source link

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