Tofu a la Mexicana Breakfast Tacos

Tofu a la Mexicana Breakfast Tacos

A vibrant, entirely plant-based take on a classic Mexican breakfast. Crumbled firm tofu is sautéed with onion, garlic, fresh tomato, serrano chilli and fragrant coriander — a colourful trio that gives the dish its "a la Mexicana" name, echoing the red, white and green of the Mexican flag. Spooned into warm corn tortillas and topped with tangy salsa verde, these tacos deliver a satisfying, high-protein morning meal that is as nourishing as it is delicious.

Ingredients
[ ] 1 tbsp neutral-flavoured oil (such as sunflower or vegetable oil)
[ ] ½ white onion, finely diced
[ ] 1 clove of garlic, finely chopped
[ ] 1 medium tomato, finely diced
[ ] 1 serrano chilli, finely chopped (deseeded for less heat)
[ ] 400 g firm tofu, drained and crumbled
[ ] ¼ cup (approx. 10 g) fresh coriander, finely chopped
[ ] Salt, to taste
[ ] 8 corn tortillas, warmed, to serve
[ ] Salsa verde, to serve

Instructions
[ ] 1. Drain the firm tofu thoroughly and pat it dry with kitchen paper. Using your hands or a fork, crumble it into rough, scrambled-egg-sized pieces. Set aside.
[ ] 2. Heat the neutral oil in a large non-stick frying pan over a medium-high heat. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and just beginning to turn golden at the edges.
[ ] 3. Stir in the chopped garlic and serrano chilli. Cook for 1 minute, stirring constantly, until fragrant. Take care not to let the garlic burn.
[ ] 4. Add the diced tomato to the pan and stir to combine. Cook for 3–4 minutes until the tomato has softened and most of its liquid has evaporated, leaving a lightly thickened base.
[ ] 5. Add the crumbled tofu to the pan and fold it gently through the vegetable mixture. Spread it out in a single layer as much as possible.
[ ] 6. Cook the tofu undisturbed for 2–3 minutes so the underside begins to colour, then stir and cook for a further 3–4 minutes until the tofu is heated through and lightly golden in places.
[ ] 7. Season generously with salt to taste.
[ ] 8. Remove the pan from the heat and stir in the freshly chopped coriander. Taste and adjust the seasoning if needed.
[ ] 9. Warm the corn tortillas directly over a gas flame, in a dry griddle pan, or wrapped in a damp cloth in the microwave for 30 seconds.
[ ] 10. Spoon a generous portion of the tofu a la Mexicana filling onto each warmed tortilla. Top with a spoonful of salsa verde and serve immediately, with extra salsa verde on the side.

https://www.cuisinesavvy.com/recipe/tofu-a-la-mexicana-breakfast-tacos