Tofu Scramble Tacos with tajin, black beans and jalapeño.

Ingredients:

1 block tofu, extra firm

1 garlic clove, finely grated

1 tbsp olive oil

2 tbsp milk or oat milk

1 tbsp barbecue sauce

Corn tortillas

Seasonings:

2 tbsp nutritional yeast

2 tsp tajin, or chilli lime seasoning

1 tsp cumin, ground

1 tsp smoked paprika

1/2 tsp turmeric, ground

1/2 tsp cumin seeds

1/4 tsp black pepper, ground

Heavy pinch of salt

Lime Cabbage salad:

1/2 of a jalapeño, sliced

1 red tomato, diced

1/2 of a red onion, sliced

2 cups shredded red cabbage

1 can black beans, drained and rinsed

1/2 cup cilantro/coriander

zest of 2 limes

juice of 1 lime

Method:

Begin by pressing the tofu block in between two tea towels, with something heavy on top, for 30 mins.

Meanwhile, prepare the lime cabbage salad by bringing all the ingredients together in a medium mixing bowl.

Crumble the tofu with your hands over a hot and dry pan. Allow to crisp and release it’s liquid, barely moving it around. Then, add the seasonings, oil, barbeque sauce, garlic and milk.Stir to combine and allow to cook for 2-3 mins before taking off the heat.

Heat the corn tortillas over the open flame on both sides. Lay down on a plate, add tofu as the base with the salad over top.

Dig in!