In this version, you can enjoy your favorite Mexican style breakfast with healthier ingredients like tofu and black beans are cooked with garlic, Chile, spices and then served with toasted corn tortillas. Using a strong-flavored cheese like cotija means you need only a small amount.
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What is Tofu? And its benefits
Tofu is a widely enjoyed food made from soybeans, water, and coagulant. Tofu is rich in calcium, protein and well known for its capability to fascinate new flavors through spices and marinades. Tofu has two main kinds, and one is silken or soft tofu and the second one is firm or regular tofu. Tofu is rich in vitamin K, calcium, magnesium, iron, and fiber. Replaced meat and dairy with tofu would also lower total cholesterol level by about 125 milligrams per day and would reduce the risk of several chronic diseases.
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History of Tofu
Along with miso, tofu was a favorite food as early as the 12th century in Japan, commonly enjoyed by military rules and at Zen Buddhist temples thru the country. Tofu becomes one of the major components in “Zen Temple Cookery” during this period. To this day, tofu is seen as an everyday food that is both nourishing, inexpensive and may be enjoyed by all.
Tortilla and Tortilla History
The tortilla is a name given by the Spaniards to the unleavened flat bread. The word tortilla derives from the Spanish word “torta” which means round cake. Tortilla found in Mexico in the 16th century.
Tortilla sign is found 10,000 years before Christ. Tortilla was a primary food of the Aztecs who were the principal people in Meso-American in 1519. When tortilla reached the highlands of Mexico establish a civilization that had the most delightful and rare food. The main diet of these people was corn; corn is the main source of energy, protein, and little fat. As time went on, the Indians learned to steep the corn kernels in a lime solution until the skins came off, which completed the making of the masa a lot easier.
The masa may be white, yellow, or any color the raw corn is. The ingredients are simple, if the temperature of the mix water is not right or the water quantity is not right, the tortilla will not come out perfect. A Mexico young girl worked out a year to making the perfect tortilla. She makes golf ball size masa, replaced masa between her hands and the process of putting it into a thin flat pancake begins. When the masa is about six to eight inches in diameter, it is placed on a hot griddle, quickly cooked on both sides.
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- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 Serrano Chile, minced (ribs and seeds removed if desired)
- 2 scallions, whites and greens separated, thinly sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 14 ounces soft tofu, drained and crumbled into large pieces
- 1 cup cooked black beans, drained and rinsed
- Coarse salt
- 8 corn tortillas (6-inch size)
- 1 avocado, halved, pitted, peeled, and sliced
- 1/2 cup cotija cheese, crumbled (2 ounces)
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Heat olive oil in a saucepan over medium heat. Add garlic, Serrano and scallion white, sauté until tender, occasionally stirring, about 2 minutes. Add cumin, oregano, and turmeric, cook, stirring, 1 more minutes. Stir in tofu and beans, cook, stirring, until about 4 minutes. Season with salt and sprinkle with scallion greens. Remove from heat. Meanwhile, toast tortillas warmed a burner, until lightly charred, about 1 minute.
Serve tortillas filled with tofu scramble, avocado, and cotija dividing evenly.
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