BRUNCH TACOS

BRUNCH TACOS
INGREDIENTS
  • 200 gms Firm Tofu
  • 100 gms chopped onions
  • 100 gms diced fresh tomatoes
  • 100 grams diced red capsicum
  • 1/2 cup peas (fresh/frozen)
  • 1/3 cup plant milk (i used soy milk)
  • 1/2 tbsp cumin powder
  • 1/2 tbsp sweet paprika
  • 1/2 tsp red chilli powder (optional)
  • 2 tbsp finely chopped mint
  • 1/2 lime
  • Salt to taste
  • 2 tbsp olive oil

METHOD

  • Crumble the tofu using hands or grate it, and keep it aside.
  • Heat up the oil in a large and deep non-stick frying pan.
  • Add the onions and tomatoes and cook for 3-4 minutes on medium heat. Stir occasionally.
  • Turn the heat to low, add all the spices and cook for 1 minute while stirring continuously.
  • Mix in the tofu, peas, capsicum, and salt, and cook for 1-2 minutes on low heat.
  • Add plant-milk and cook for another 2-3 minutes on medium heat or until the milk is mostly absorbed in. Stir occasionally. The consistency should be like scrambled egg. If required add touch more milk.
  • Mix in the fresh mint, and serve hot in the soft/hard taco shells with a squeeze of lime.

 


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