Prep: 10 minutes Cook: 15 minutes
By Timaree Hagenburger, MPH, RD, EP-c
Not only are these super tasty, they are also extremely economical and once made, will last in the fridge for several days and be enough to fill 20 tacos! Then, a satisfying meal can be ready in less than 5 minutes, any time of day! If you are a more traditional breakfast eater, make a batch of the filling and enjoy these at lunch or dinner.
- 3/4 cup red onion, thinly sliced or finely diced
- 1 tbsp garlic, minced or pressed
- 1 large carrot, finely grated
- 10 ounces kale, fresh or frozen, finely chopped
- 15 ounces organic tofu, extra firm, water packed, not silken
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper, ground
- 1/2 tsp sea salt, optional
- 2 tbsp nutritional yeast flakes, optional
- 12 ounce jar salsa
- 1 1/2 cups black beans, cooked (or 15 ounce can of black beans, rinsed)
Drain tofu from package, wrap in a clean dish towel or paper towels, and press out extra water. Transfer to a medium sized bowl, mash with a fork until crumbly, mix in turmeric, salt, pepper and nutritional yeast.
Heat pan over medium high and add the red onion, cooking until softened and lightly brown, 3-5 minutes. Add garlic and carrot, cook for 1-2 minutes, add chopped kale and cook for another 3-5 minutes.
Add tofu mixture, salsa, and black beans to veggies and cook for a few minutes until heated through and any extra liquid in pan has evaporated.
Optional, but wonderful toppings: avocado, cilantro, purple cabbage (finely sliced), hot sauce, salsa, pico de gallo, squeeze of fresh lime juice.
Hints: Buy refrigerated tofu either packed in water in a plastic tub or vacuum sealed. Do not use tofu labeled "silken" for this recipe, which is most often sold in a shelf stable aseptic carton/box, (think juice box).
Use a variety of chopped leafy greens: kale, collard greens, spinach, mustard greens or chard. Frozen chopped greens (unthawed) can be pulsed in the food processor without turning into a liquid.
Serve on crisp romaine lettuce leaves for an alternative to tortillas.