Breakfast Tacos with Plant-Based Meat

Name: Breakfast Tacos with Plant-Based Meat
Yield: Serves 4 to 6
Cuisine: US & Canada, Southwest (Tex-Mex)
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

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In southern Texas, tacos are fair game at breakfast as well as at lunch and dinner.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME50 minutes, plus 20 minutes draining

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

We think even Texans would love our plant-based take on their famous breakfast (or anytime) tacos. Eggs are a breakfast taco mainstay; to make our tacos vegan-friendly, we get creative with soft tofu, breaking it into irregularly sized piec...

This is a members' feature.