(MEATLESS MONDAYS/VEGAN RECIPES) For this week’s Meat-Free Monday, we encourage all of our readers to try these Happy Chick Breakfast Tacos. Not only will your taste buds thank you for the delicious food, but the chickens honored by this recipe will be grateful for your compassion in action. Satisfy your hunger with these delicious tacos at any time of the day. Happy eating! — Global Animal
To anyone who would like to make a chick happy today, I enthusiastically recommend my Happy Chick Breakfast Tacos, which on top of being kind to chickens and other living beings, are a delicious way to satisfy that “I’M SO HUNGRY I COULD EAT A HOUSE” feeling that we all wake with from time to time.
Happy Chick Breakfast Tacos
Yield: 2 Tacos
- Spice rubbed tofu
- Five thin slivers of tofu
- Seasonings by the cook’s preference: for me, it was Tabasco, onion powder, cumin, paprika, kosher salt, and a little garlic-infused olive oil to hold it all in
- Refried Beans seasoned with Tony Chachare’s and cumin (I would be open to making this with black beans, but the refried beans were all I had on hand, reminescent of the creamy-dreamy college-time breakfast burritos I enjoyed at Lily’s in Malibu)
- Two handfuls spinach leaves
- 1/2 cup coarsely diced red bell pepper
- 2 tbsp salsa
- 2 tbsp Smart Balance Light (or equivalent)
- Two small tortillas (I used white-wheat, but if you have whole wheat or something tastier on hand, go for it!)
- Hot sauce to taste
Thinly slice your tofu, and press on paper towels to release excess moisture. Then, first, apply the vital liquid components to your seasoning rub– for me, the Tabasco sauce — in little dots
This seasoning method is a “rub” — so rub it in!
Then, rub in your other seasonings (for me, cumin, paprika, onion powder, salt and garlic-infused olive oil), and let rest, refrigerated and covered for a few hours — preferably overnight. For me, this particular method is a response to the many “tofu scrambles” I have tried in restaurants where, despite the chefs’ good intentions, I can only presume the tofu was poorly-seasoned (usually with dusty, cough-inducing curry and little else) and mindlessly thrown in the frying pan… Despite its bad rap, I love cooking with tofu; it’s versatile, rich in protein, and once you figure out what to do with it, can be really tasty!
The morning of the munchies, place tofu in toaster oven, toasting each side to “medium” (about 5-10 minutes) until firm with edges crispy. Next to deep frying, this is my favorite way to prepare tofu that is flavorful and non-mooshy.
Let the tofu rest for a few minutes, and while you do so, first heat up the tortillas and beans (with seasoning) on the stove or in the microwave). Then, melt down the Smart Balance (or other futter- faux-butter) in your frying pan, and gently saute the spinach and bell pepper. Season gradually with onion powder, salt, and hot sauce.
Once the spinach wilts, add the tofu and salsa, and mix all together, letting all components absorb the different, lush flavors.
Finally, assemble your yummy breakfast taco! Spread the beans on the tortillas, then add the mixture from the pan to each. Season with hot sauce to your liking; these would also be great with guacamole, however, because our extra-hot “seasons” are different from the states (for example, tomatoes are a winter/spring fruit/veg down here), avocados weren’t readily available.
Take a massive, happy bite — savor and enjoy the morning!
Recipe Courtesy: Legally Blissful
More Legally Blissful: http://legallyblissful.wordpress.com/2011/07/18/happy-chick-breakfast-tacos/