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 TOFU听
14 oz. firm tofu听
1 Tbsp. nutritional yeast
陆-戮 tsp. turmeric听
戮 tsp. chili powder听
戮 tsp. salt
陆 tsp. garlic powder
录 tsp. cumin
鹿/8 tsp. cayenne
1 Tbsp. olive oil听
1 陆 Tbsp. chopped cilantro
TACOS
1 box Jack鈥檚 Quality Black Beans, drained
1 avocado, thinly sliced
1 jalape帽o, thinly sliced
陆 cup sliced cherry tomatoes or salsa听
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.听Crumble the dried tofu and place in a large bowl.听
Whisk dry ingredients in a separate bowl. Once well incorporated, pour on top of the crumbled tofu. Stir well.听
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, jalape帽o, cilantro, and a squeeze of lime.听
For more recipes from Harrison and Sinclair,听visit crowdedkitchen.com.
ALL PHOTOGRAPHS COURTESY OF LEXI HARRISON; CONTENT PROVIDED FOR HOUR DETROIT鈥橲 ONGOING LOCAL FLAVOR SERIES IS NOT INFLUENCED BY HARRISON AND SINCLAIR鈥橲 BUSINESS PARTNERSHIPS WITH LOCAL BRANDS.
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