Vegan breakfast tacos recipe
If you’re a fan of eating breakfast after your early-morning training, why not try these tasty vegan spicy breakfast tacos? says Kate Percy
Pop the tofu in the marinade before you go out (or even the night before), stir fry on your return, serve with a wedge of lime and plenty of freshly ground black pepper, then post-training tuck into a satisfying, protein-packed brunch.
Prep: 5mins + optional 2hrs to marinade
Cook: 10mins Makes 4 (8 small tacos)
For the marinade: 1 tsp mild chilli powder • 1 tsp ground cumin • 1 tbsp tomato ketchup • Juice half a lime • 1 clove garlic, crushed • Pinch of salt
For the tacos: 250g tofu, crumbled or cubed • 1 tbsp rapeseed oil • 8 soft corn tortillas • 400g refried beans • 100g cherry tomatoes, halved • 2 avocados, sliced • 4 spring onions, sliced • 25g fresh coriander, chopped • 1 fresh red chilli, thinly sliced
1. Combine the marinade ingredients and tofu in a bowl. Leave for up to 2hrs.
2. Heat a frying pan to medium, add oil, stir fry the tofu for 3-4mins until crisp and brown on all sides. Warm the tortillas as per pack instructions. Gently heat the refried beans in a small pan.
3. Arrange the tortillas with the avocado, tomatoes, spring onions and refried beans. Top with tofu, coriander & chilli.