Imagine waking up to a breakfast so delicious, so packed with flavor, that you'll forget you're eating a completely plant-based meal. These Tofu Scramble Black Bean Vegan Breakfast Enchiladas are about to become your new morning obsession - a perfect blend of Mexican-inspired cuisine and nutritious plant-based ingredients that will make your taste buds dance and your body thank you!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 block firm tofu, crumbled
- 1 can black beans, drained and rinsed
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp garlic powder
- 8 corn tortillas
- 1 cup salsa
- 1 avocado, sliced
Instructions
- Drain and press tofu to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork, creating a texture similar to scrambled eggs.
- Heat a large skillet over medium heat with a small amount of oil. Add diced onions and bell peppers, sautéing until they become soft and slightly translucent, about 3-4 minutes.
- Add crumbled tofu to the skillet. Sprinkle turmeric, cumin, and garlic powder over the tofu. Stir to evenly distribute the spices and cook for 5-6 minutes until the tofu is heated through and begins to slightly brown.
- Drain and rinse black beans, then add them to the tofu mixture. Gently stir to combine and heat for an additional 2-3 minutes.
- Warm corn tortillas in the microwave or on a skillet to make them more pliable. This prevents cracking when rolling.
- Lay out each tortilla and fill with the tofu-bean mixture. Roll tightly and place seam-side down in a baking dish.
- Pour salsa over the rolled enchiladas, ensuring they are evenly covered.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the edges of the tortillas are crispy and the salsa is bubbling.
- Remove from oven and let cool for 5 minutes. Garnish with fresh sliced avocado before serving.
Tips
- Press your tofu thoroughly to remove excess moisture - this ensures a more scramble-like texture and prevents soggy enchiladas.
- Use fresh spices to maximize flavor. The combination of turmeric, cumin, and garlic powder is key to creating a rich, satisfying taste profile.
- Warm your tortillas before rolling to prevent cracking. A quick 10-15 seconds in the microwave or a light skillet pass will make them more pliable.
- Don't overfill your enchiladas - this can make rolling difficult and cause them to split during baking.
- Choose a high-quality salsa to enhance the overall flavor. Homemade or fresh store-bought salsas work best.
- Let the enchiladas rest for a few minutes after baking to allow the flavors to settle and make serving easier.
- For extra protein, consider adding nutritional yeast to your tofu scramble for a cheesy, nutty flavor boost.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 18g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
