Sweet potato and tofu tacos aren't just for breakfast, you can eat them at any time of day, but if you're craving something warm and savory for your morning meal, these are a great way to start the day!
Are you a breakfast person? I used to have a bowl of cereal or a cup of yogurt every morning, but as I get older I’m finding that it takes a few hours before I’m hungry enough to eat breakfast. That’s why I love smoothies. They give me the nutrition I need but I don’t have to eat, I can just sip. Except for today. Today I was ravenous within a half an hour of waking up. I was craving something warm and savory, so I whipped up these sweet potato and tofu breakfast tacos, and boy oh boy did they hit the spot!
These gorgeous creatures were almost too pretty to eat. Just look at the colors. Of course I did eat them. Both of them. The tortillas were filled with smoky black beans (leftover from the night before), spicy sweet potatoes, tofu, Portobello mushrooms, spinach, cilantro, and garlic, all dusted with cinnamon. I also squeezed some lime juice over the pan to brighten the taste and add some acidity to the medley of flavors. To say that these were good would be an understatement, but I don’t want to be one of those food bloggers who proclaim that, "these were the best tacos that I’ve ever had in my entire life and now I can die and go to Heaven, and world peace will come to all who eat them!”
These were good. They were really good, but they won’t change your life. Unless you’re trying to eat healthy every day, all day, then they might. The cinnamon was the thing that changed the recipe from just another veggie and tofu taco to something really interesting. I was so hungry that I tore into the first one like a mad hyena going in for the kill. I’m not pretty when I let myself get too hungry. But after a few bites I realized how savory and slightly sweet these were, so I slowed down and savored every bite like it was my last. That’s what good food is supposed to do, make you not want it to end.
Now obviously you wouldn’t have to save these for breakfast, they’d make a great lunch or dinner. But if you like a hearty breakfast that doesn’t consist of overly sweet pancakes or waffles, then you’ll love these sweet potato and tofu breakfast tacos.
You could make these at night and wrap them in foil to take to work and heat up in the microwave (don’t forget to take the foil off first). While your co-workers are binging on donuts and other horrible things, you could heat up your tacos and eat something that’s good for you. The smell will drive everyone wild and they’ll be begging you to share with them.
These are also great for a leisurely weekend vegan breakfast. Perhaps that’s why I decided to share this recipe with you on a Friday. 😉
Sweet Potato and Tofu Breakfast Tacos
- 1 tablespoon of avocado oil
- 1 medium sweet potato – diced into ½ inch cubes
- 5 small Portobello mushrooms – thinly sliced
- ½ a block of extra firm tofu 10 ounces – drain the water and press the tofu between paper towels to get rid of the excess water and dice into ½ inch cubes –1 teaspoon of chili powder
- ½ teaspoon of ground sea salt
- ½ teaspoon of ground black pepper
- A few shakes of cinnamon
- Juice from ½ of a lime
- 1 clove of garlic – minced
- 1 and ½ cups of baby spinach leaves
- ½ cup of cilantro – coarsely chopped
- Spicy black beans – coarsely mashed leave some beans whole for texture Recipe is below
- 4 flour tortillas
- 1 small tomato – diced
- Spicy Black Beans
- 15 ounce cans of organic black beans – drained and rinsed well
- 1 tablespoons of chili powder
- 1 teaspoons of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoons of ground sea salt
- Black pepper to taste
- Preheat oven to 350°
- Put the beans in a medium saucepan and cover with water. About a half inch over the beans. Bring to a boil and reduce to simmer. Add the spices and combine. Cook until the water evaporates and the beans are thick and creamy. Approximately 25 minutes. Stir frequently.
- Sweet potato and tofu mixture
- Heat the oil in a medium iron skillet on medium high heat. Add the sweet potatoes and cook for 10 minutes. They should begin to brown and soften. Reduce the heat to medium and add the mushrooms. Cook until they lose their water and brown. Approximately 7 minutes. Add the tofu 3 minutes into cooking the mushrooms. Add the spinach, garlic, spices, and lime juice and stir well to combine. Cook for 1 minute. Turn off the heat and stir in the cilantro.
- Heat the tortillas in the oven for 3-4 minutes or until they’re warm.
- Spread 3 tablespoons of beans down the center of the tortilla, add about a ½ cup of the potato tofu mixture then garnish with the tomatoes and extra cilantro if desired. Squeeze more lime juice over the taco if you like.
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