Breakfast Tacos with Pinto Beans and Tofu

Reprinted with permission from The Essential Vegan Instant Pot Cookbook, by Coco Morante, © 2019. Published by Ten Speed Press, a division of Penguin Random House, LLC.  Photographs © 2019 by Colin Price

  • Yield: Serves 4-6

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 red, orange, or yellow bell pepper, seeded and diced
  • 2 jalapeño chiles, seeded and diced
  • 1⁄2 teaspoon fine sea salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄2 teaspoon ground turmeric
  • 1⁄2 teaspoon dried oregano
  • 1 cup low- sodium vegetable broth
  • 1 (14- ounce) block firm tofu, drained and crumbled
  • 11⁄2 cups cooked pinto beans or 1 (15- ounce) can beans, rinsed and drained
  • 1 (14 1⁄2- ounce) can fire- roasted diced tomatoes
  • 1⁄4 cup nutritional yeast
  • 12 warmed corn tortillas
  • Sliced avocado, chopped fresh cilantro, and hot sauce (such as Cholula or Tapatio) for serving

Directions

  1. Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for about 2 minutes, until the garlic is bubbling. Add the onion, bell pepper, jalapeños, and salt. Sauté́ for about 4 minutes, until the onion softens. Add the chili powder, cumin, pepper, turmeric, and oregano and sauté́ for 1 minute more. Stir in the broth, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Stir in the tofu and beans, then pour the tomatoes and their liquid on top. Do not stir.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  3. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot, add the nutritional yeast, and stir to combine. At this point, you can serve right away, or you can thicken the tofu mixture.
  4. To thicken, press the Cancel button to reset the cooking program. Then select the Sauté setting. Bring the tofu mixture to a simmer and cook, stirring occasionally, for 8 to 10 minutes, until thickened. Press the Cancel button to turn off the pot.
  5. To serve, spoon the mixture onto the warmed tortillas. Top with avocado and cilantro and serve right away with hot sauce. 

Note

This recipe was inspired by the breakfast tacos at Torchy’s Tacos in Austin, Texas. Piled high with Tex- Mex toppings, they’re a belly-filling breakfast that begs to be veganized. Tofu is crumbled and cooked with lots of vegetables and spices to create a flavorful, protein-filled base. It’ll stay warm in the Instant Pot while everybody eats their first round of tacos, so you can have piping-hot seconds, too. 

  • Yield: Serves 4-6
  • Ingredients:
    • 2 tablespoons extra-virgin olive oil
    • 3 cloves garlic, minced
    • 1 yellow onion, diced
    • 1 red, orange, or yellow bell pepper, seeded and diced
    • 2 jalapeño chiles, seeded and diced
    • 1⁄2 teaspoon fine sea salt
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1⁄2 teaspoon freshly ground black pepper
    • 1⁄2 teaspoon ground turmeric
    • 1⁄2 teaspoon dried oregano
    • 1 cup low- sodium vegetable broth
    • 1 (14- ounce) block firm tofu, drained and crumbled
    • 11⁄2 cups cooked pinto beans or 1 (15- ounce) can beans, rinsed and drained
    • 1 (14 1⁄2- ounce) can fire- roasted diced tomatoes
    • 1⁄4 cup nutritional yeast
    • 12 warmed corn tortillas
    • Sliced avocado, chopped fresh cilantro, and hot sauce (such as Cholula or Tapatio) for serving
  • Directions:
    1. Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for about 2 minutes, until the garlic is bubbling. Add the onion, bell pepper, jalapeños, and salt. Sauté́ for about 4 minutes, until the onion softens. Add the chili powder, cumin, pepper, turmeric, and oregano and sauté́ for 1 minute more. Stir in the broth, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Stir in the tofu and beans, then pour the tomatoes and their liquid on top. Do not stir.
    2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
    3. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot, add the nutritional yeast, and stir to combine. At this point, you can serve right away, or you can thicken the tofu mixture.
    4. To thicken, press the Cancel button to reset the cooking program. Then select the Sauté setting. Bring the tofu mixture to a simmer and cook, stirring occasionally, for 8 to 10 minutes, until thickened. Press the Cancel button to turn off the pot.
    5. To serve, spoon the mixture onto the warmed tortillas. Top with avocado and cilantro and serve right away with hot sauce. 
  • Note:

    This recipe was inspired by the breakfast tacos at Torchy’s Tacos in Austin, Texas. Piled high with Tex- Mex toppings, they’re a belly-filling breakfast that begs to be veganized. Tofu is crumbled and cooked with lots of vegetables and spices to create a flavorful, protein-filled base. It’ll stay warm in the Instant Pot while everybody eats their first round of tacos, so you can have piping-hot seconds, too. 

  • Credit:

    Reprinted with permission from The Essential Vegan Instant Pot Cookbook, by Coco Morante, © 2019. Published by Ten Speed Press, a division of Penguin Random House, LLC.  Photographs © 2019 by Colin Price

 

 

 

 

 

 

 

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