Hearty Beancurd Breakfast Tacos

Central American Breakfast Beancurd Tacos

Central American cuisines are known for their vibrant flavors and fresh ingredients, and today, we bring you an exquisite vegetarian breakfast dish that is both nourishing and delicious. Combining the richness of beancurd with the spicy and hearty flavors of black-eyed peas and chipotle, these beancurd tacos are a perfect way to start your day. This recipe is designed for individuals with lactose intolerance and allergies to fish, meat, and red meat, ensuring that everyone can enjoy a scrumptious and satisfying breakfast.

Serves: 1, Difficulty: Easy

Ingredients

• 100 g beancurd, cubed
• 50 g black-eyed peas, cooked
• 1 chipotle pepper, minced
• 1 garlic clove, minced
• 1 plum tomato, chopped
• 1 tbsp coconut milk
• 1 tbsp almond wine vinegar
• 1 tbsp molasses
• 1 tsp chili flakes
• 1 tsp olive oil
• 1 tsp fresh coriander, chopped
• 1 small taco shell

Method

• Heat the olive oil in a pan over medium heat and sauté the minced garlic and chipotle pepper for 1-2 minutes, until fragrant.
• Add the cubed beancurd to the pan and cook until lightly browned, approximately 3-4 minutes.
• In a small bowl, mix the coconut milk, almond wine vinegar, and molasses. Pour this over the beancurd and stir to coat evenly.
• Add the cooked black-eyed peas, chopped plum tomato, and chili flakes to the pan. Stir well and cook for an additional 3-4 minutes, until well combined and heated through.
• Season the mixture with a pinch of salt and pepper, to taste.
• Warm the small taco shell in a dry pan for about 1-2 minutes on each side until slightly crispy.
• Spoon the beancurd mixture into the taco shell and garnish with fresh coriander.
• Serve immediately and enjoy your delicious breakfast taco.

Tips

• For an added crunch, you can lightly toast the beancurd cubes before incorporating them into the taco mixture.
• Feel free to adjust the chili flakes to your heat preference.

Nutritional Information