People who like tacos are good people.

I mean, how can you go wrong? Delicious, savory, crunchy, colorful fillings in a portable shell – it’s literally what dreams are made of. Well, that and Peanut Butter Cup Pie, am I right?




In my quest to switch up breakfast, these simple, colorful tacos came to mind.

I’ve recently been into pomegranate arils on EVERYTHING, especially baked sweet potatoes with black beans, onion, cilantro and salsa. It’s literally my go-to lunch these days and I have no plans of changing that anytime soon. I highly recommend it right after you nosh on these tacos.




This recipe comes together in about 30 minutes and is seriously versatile!

Not a tofu fan? Sub roasted sweet potatoes or leave it out. No cilantro? Sub kale. Mash your black beans for more a “refried” feel. The breakfast possibilities are endless.




These tacos would make a colorful, filling and healthy breakfast or brunch for two, and are easy to multiply for a crowd. Bonus? The toppings keep for days in the fridge so you can make them ahead and nosh on them all week in various forms.

I hope you give these a try! And if you do, be sure to tag a picture #Cooks Network on Instagram so we can see. Cheers!


PREPARATION


Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, while prepping toppings.

Cook black beans in a small saucepan over medium heat until bubbly. Then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder, and garlic powder.
Add dry tofu spices + salsa to a small bowl and add enough water to make a pourable sauce. Set aside.

Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.
Once the pan is hot, add 1-2 Tbsp oil of choice and the tofu. Stir fry for 4-5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant - about 5-10 minutes - stirring frequently. Set aside.

To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250-degree F (121 C) oven (optional). Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice, and pomegranate arils (or desired toppings).

Serve immediately with the best breakfast potatoes or fruit.

Notes

*Nutrition is a rough estimate for 1 of 4 generously filled tacos.
*Tofu adapted from my Spicy Southwest Tofu Scramble, originally inspired by Eat Within Your Means.




INGREDIENTS


TACOS

8 ounces firm tofu
1 cup cooked black beans
1/4 red onion, diced
1 cup fresh cilantro, chopped
1 ripe avocado, sliced (or sub guacamole)
1/2 cup salsa for serving (hot sauce also optional)
1 lime sliced, for serving
1/4 cup pomegranate arils
Corn tortillas (2 per person)

TOFU SEASONING

3/4 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
1/8 tsp sea salt
1 Tbsp salsa
1 Tbsp water


NUTRITIONAL INFORMATION

Serving size: 1 of 4 tacos     Calories: 259 Fat: 11g     Carbohydrates: 32g     Sugar: 7.7g     Sodium: 451mg     Fiber: 8.7g     Protein: 10.5g


Benefits Of Avocado


Skin and Hair Care

Avocados are packed with nutrients that are beneficial for maintaining healthy skin. It enriches skin that is dry, chapped or damaged. They are added to a variety of cosmetics due to their ability to nourish the skin with essential vitamins and make it glow. It is also used for nourishing dry and damaged hair. Many people use avocados to prepare skin and hair masks. Above all, avocado oil helps in treating plaque psoriasis. Beta-carotene and lycopene are two organic compounds found in large quantities in avocados. Both of these have been connected to improving the health and tone of your skin and eliminating signs of premature aging.

Liver Care

Avocados are very good at reducing liver damage. It has certain organic compounds that help in improving liver health. Liver damage is normally caused due to Hepatitis C. Findings of a recent research study suggest that avocados may play a major role in toning up and protecting your liver from a wide variety of conditions.

Improves Vision

Avocados help keep your eyes healthy. They contain carotenoids such as lutein and zeaxanthin, which help to protect your eyes against cataracts, eye diseases related to age, and macular degeneration. These conditions are often caused by free radicals that accumulate in the tissues of the eyes. The antioxidant activity of these special carotenoids in avocados neutralize the effects of those dangerous free radicals.



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