Name: Breakfast Tacos with Plant-Based Meat
Total time: 1 h 10 min
Cuisine: Southwest (Tex-Mex)US & Canada
Ingredients: 1 pound plum tomatoes , cored and chopped; 2 garlic cloves , chopped; 1 jalapeño chile , stemmed, seeded, and chopped; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice; 1 teaspoon table salt; ¼ teaspoon red pepper flakes; 14 ounces soft tofu; 2 tablespoons vegetable oil; 2 green bell peppers , stemmed, seeded, and chopped fine; 1 onion, chopped fine; 1 jalapeño chile , stemmed, seeded, and minced; ½ teaspoon table salt; 8 ounces plant-based ground meat; 1 tablespoon ground cumin; 1 teaspoon chili powder; 2 garlic cloves , minced; 12 (6-inch) flour tortillas , warmed; Lime wedge

Breakfast Tacos with Plant-Based Meat

By America's Test Kitchen

Published on January 31, 2022

Time

50 minutes, plus 20 minutes draining

Yield

Serves 4 to 6

Ingredients

Salsa Roja

1 pound plum tomatoes, cored and chopped2 garlic cloves, chopped1 jalapeño chile, stemmed, seeded, and chopped2 tablespoons chopped fresh cilantro 1 tablespoon lime juice 1 teaspoon table salt ¼ teaspoon red pepper flakes

Tacos

14 ounces soft tofu 2 tablespoons vegetable oil 2 green bell peppers, stemmed, seeded, and chopped fine1 onion, chopped fine 1 jalapeño chile, stemmed, seeded, and minced½ teaspoon table salt 8 ounces plant-based ground meat 1 tablespoon ground cumin 1 teaspoon chili powder 2 garlic cloves, minced12 (6-inch) flour tortillas, warmedLime wedge

Before You Begin

You can substitute silken tofu for the soft tofu, but your scramble will be significantly wetter. Do not use firm tofu. For a spicier salsa, reserve and add the jalapeño ribs and seeds to the blender before processing. Level up these tacos by serving them with sliced radishes, chopped avocado, and fresh cilantro.

Instructions

for the salsa roja

Combine tomatoes and garlic in bowl and microwave, uncovered, until steaming and liquid begins to pool in bottom of bowl, about 4 minutes. Transfer tomato mixture to fine-mesh strainer set over bowl and let drain for 5 minutes.

Process jalapeño, cilantro, lime juice, salt, pepper flakes, and tomato mixture in blender until smooth, about 45 seconds, scraping down sides of blender jar as needed. Season with salt to taste. (Salsa can be refrigerated for up to 3 days. Cover and microwave briefly to rewarm before serving.)

for the tacos

Crumble tofu into ¼- to ½-inch pieces. Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes, then gently press dry with paper towels.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell peppers, onion, jalapeño, and salt and cook until softened and lightly browned, 5 to 7 minutes. Add ground meat, cumin, chili powder, and garlic and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Stir in tofu and cook until heated through, about 2 minutes. Divide filling evenly among tortillas and serve, passing salsa and lime wedges separately.