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Prep Time: 00:10
Cook Time: 00:40
6 Small baby potatoes
3 tbsp olive oil
1 Small organic onion
1 organic red pepper
1 can black beans
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp cumin
1 minced garlic clove
1/2 tsp tumeric
3 tbsp nutritional yeast
1/2 tsp garlic powder
1/4 tsp salt
1 Large avocado or two small avocados, pitted.
1 lime, juiced
1/2 tsp salt
8 - 12 6 - inch soft taco shells (corn or flour, although flour tend to hold better)
1Begin by preparing all vegetables. Chop potatoes, onion, and pepper into small bite-sized pieces. The smaller you chop your potatoes, the quicker they will cook!
2In a frying pan, heat olive oil over medium heat. Add the potatoes and stir to coat.
3After a couple minutes, add the peppers and onions. Continue to sauté, stirring frequently. When the onions are beginning to soften, add the black beans and remaining spices. Continue to cook over low until the potatoes are fork tender.
4While the potato mixture is cooking, prepare the tofu scramble. In another pan over medium heat, add the tofu and olive oil. Using a spatula or fork, break apart the tofu so it resembles an egg scramble. Add the spices and stir to combine. Continue cooking until the water from the tofu is absorbed.
5Meanwhile, add the avocado, lime juice, and salt to a food processor or blender. Process until smooth.
6Assemble your tacos by layering the tofu scramble, potato mixture, and avocado sauce. Serve right away!
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