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
14 oz. firm tofu
1 Tbsp. nutritional yeast
½-¾ tsp. turmeric
¾ tsp. chili powder
¾ tsp. salt
½ tsp. garlic powder
¼ tsp. cumin
¹/8 tsp. cayenne
1 Tbsp. olive oil
1 ½ Tbsp. chopped cilantro
TACOS
1 box Jack’s Quality Black Beans, drained
1 avocado, thinly sliced
1 jalapeño, thinly sliced
½ cup sliced cherry tomatoes or salsa
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. Crumble the dried tofu and place in a large bowl.
Whisk dry ingredients in a separate bowl. Once well incorporated, pour on top of the crumbled tofu. Stir well.
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, jalapeño, cilantro, and a squeeze of lime.
For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.
ALL PHOTOGRAPHS COURTESY OF LEXI HARRISON; CONTENT PROVIDED FOR HOUR DETROIT’S ONGOING LOCAL FLAVOR SERIES IS NOT INFLUENCED BY HARRISON AND SINCLAIR’S BUSINESS PARTNERSHIPS WITH LOCAL BRANDS.
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