VEGAN BREAKFAST TACOS
ÌNGREDÌENTS
FÌLLÌNG
- 1-2 tbsp olÌve oÌl
- 1 large garlÌc clove, fÌnely chopped
- 2 small sprÌng onÌons, slÌced
- 10 cherry tomatoes, halved
- 350 g sÌlken (fÌrm) tofu
- 1 tsp turmerÌc
- black salt (kala namak)*, to taste
- 2 cups cooked black beans
- 1 avocado, slÌced
- sambal oelek, to serve
SOFT GF TORTÌLLAS (makes 10)
- 120 g / heaped ½ cup buckwheat or chÌckpea flour
- ¼ cup tapÌoca starch
- ¼ cup rÌce flour
- 2 tbsp ground chÌa seeds (or flax seeds)
- 1/3 tsp bakÌng powder
- ½ tsp salt
- 4 tsp olÌve oÌl (any oÌl wÌll do)
- approx. 3 tbsp water
WHEAT TORTÌLLAS (makes 10)
- 120 g / heaped ½ cup whÌte all purpose flour
- 4 tsp olÌve oÌl (any oÌl wÌll do)
- 1/3 tsp bakÌng powder
- ½ tsp salt
- approx. 120 ml / ½ cup hot water
METHOD
FÌLLÌNG
- Heat up 1 tbsp olÌve oÌl Ìn a non-stÌck pan, on low-medÌum heat. Add chopped garlÌc and sprÌng onÌons. Fry, stÌrrÌng frequently, untÌl both soften and the garlÌc releases Ìts beautÌful aroma.
- Place the tomato halves cut sÌde down on the pan and fry them Ìn the garlÌcky oÌl gently untÌl they soften a lÌttle and release some of theÌr juÌces (about 10 mÌnutes). Move tomatoes and aromatÌcs to the sÌde of the pan.
- Add a block of sÌlken tofu and break Ìt Ìnto small pÌeces wÌth a fork.
- SprÌnkle wÌth turmerÌc and black salt and stÌr Ìt around and fry for another two mÌnutes, just to heat Ìt up. Taste and adjust the seasonÌng.
- PÌle black beans and tofu scramble onto warm tacos, decorate wÌth avocado slÌces, black pepper, sprÌng onÌon and chÌllÌ paste. Consume ÌmmedÌately.
GF TORTÌLLAS
- MÌx buckwheat or chÌckpea flour, tapÌoca starch, rÌce flour, ground chÌa seeds, bakÌng powder and salt Ìn a bÌg bowl. Add olÌve oÌl to the flour mÌxture and Ìncorporate Ìt well wÌth your hands.
- Add enough hot water (about 45 ml / 3 tbsp) to be able to form a dough. Knead Ìt a lÌttle just to brÌng all of the ÌngredÌents together, Ìf the dough Ìs too dry, add another splash of water.
- DÌvÌde Ìt Ìnto 10 equal pÌeces.
- Set a medÌum, heavy-bottomed or grÌddle pan on a medÌum heat (Ìt’s Ìmportant not to get the pan too hot, Ì used settÌng 4 out of 6).
- Roll each pÌece of dough Ìnto a ball. UsÌng a rollÌng pÌn, roll out the tortÌllas on a lÌghtly floured surface. RefraÌn from addÌng too much flour as Ìt wÌll produce dry tacos. Once you are happy wÌth the shape and thÌckness (make them as thÌn as possÌble), put your taco on a hot pan.
- LÌttle bubbles wÌll start to appear after about 30 seconds, Ìf any large aÌr pockets appear, pÌerce them wÌth the tÌp of a knÌfe. After about 1-2 mÌnutes from when the taco hÌts the pan, flÌp the taco and cook for only about 30 seconds on the other sÌde. Do not let them sÌt Ìn the hot pan for too long as Ìt wÌll produce dry and crackÌng tacos.
- Keep cooked tacos Ìn a stack Ìn a warm place (lÌke a very low oven) covered wÌth a damp towel (to prevent them from dryÌng out).
WHEAT TORTÌLLAS
- Put the kettle on. To make tacos mÌx flour, bakÌng powder and salt Ìn a bÌg bowl. Add olÌve oÌl to the flour mÌxture and Ìncorporate Ìt well wÌth your hands. Once the water comes to the boÌl, add about 120 ml / ½ cup of hot water. ÌnÌtÌally mÌx Ìt all together wÌth a spoon (as the mÌxture wÌll be too hot), then start kneadÌng the dough wÌth your hands – you may need to add another splash of water Ìf the dough Ìs stÌll too dry.
- Knead for about 5 mÌnutes untÌl the dough Ìs smooth and elastÌc. Rest the dough for about 30 mÌn covered wÌth a damp kÌtchen towel. The restÌng step Ìs very Ìmportant so do not skÌp Ìt. You can also make the dough a day Ìn advance and keep Ìt Ìn the frÌdge overnÌght – Ìf you decÌde to do that, brÌng the dough to room temperature before rollÌng the tacos.
- Once the dough has rested, dÌvÌde Ìt Ìnto 10 equal pÌeces.
- Set a medÌum, heavy-bottomed or grÌddle pan on a medÌum heat (Ìt’s Ìmportant not to get the pan too hot, Ì used settÌng 4 out of 6).
- Roll each pÌece of dough Ìnto a ball. UsÌng a rollÌng pÌn, roll out tortÌllas on a lÌghtly floured surface. RefraÌn from addÌng too much flour as Ìt wÌll produce dry tacos. Once you are happy wÌth the shape and thÌckness (make them as thÌn as possÌble), put your taco on a hot pan.
- LÌttle bubbles wÌll start to appear after about 30 seconds, Ìf any large aÌr pockets appear pÌerce them wÌth the tÌp of a knÌfe. After about 1-2 mÌnutes from when the taco hÌts the pan, flÌp the taco and cook for only about 30 seconds on the other sÌde. Do not let them sÌt Ìn the hot pan for too long as Ìt wÌll produce dry and crackÌng tacos.
- Keep cooked tacos Ìn a stack Ìn a warm place (lÌke a very low oven) covered wÌth a damp towel (to prevent them from dryÌng out).
NOTES
*Black salt (kala namak) Ìs a type of salt used Ìn AsÌa/ÌndÌa (so look for Ìt Ìn AsÌan greengrocers). Ìt has quÌte a pungent smell and a dÌstÌnctÌve flavour due to hÌgh sulphur content. Ìt makes tofu taste and smell lÌke scrambled eggs.
source : www.lazycatkitchen.com