Easy Vegan Breakfast Tacos

Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, while prepping toppings.

Cook black beans in a small saucepan over medium heat until bubbly. Then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder, and garlic powder.

Add dry tofu spices + salsa to a small bowl and add enough water to make a pourable sauce. Set aside.

Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.

Once the pan is hot, add 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) oil of choice and the tofu. Stir fry for 4-5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant - about 5-10 minutes - stirring frequently. Set aside.

To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250-degree F (121 C) oven (optional). Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice, and pomegranate arils (or desired toppings).

Serve immediately with the best breakfast potatoes or fruit.