This was such an easy repurposing of our leftover filling, and the flavors were even more delicious the second time through. Three of these babies made for a perfect breakfast.
Tamale Filling Breakfast Tacos:
Approx. 1/2 cup each tamale filling, rice, and beans, stirred together
3 half-inch thick slices of tofu
1/2 tsp. each cumin, turmeric, and Sriracha
1 leaf romaine lettuce for each taco
2 plum tomatoes, sliced
1/3 avocado, sliced
1 tsp. neutral oil
Vegan sour cream and green salsa to taste
Salt and pepper to taste
Heat your oil in small frying pan over medium-heat. Once the pan is ready, add the tofu, cumin, turmeric, and Sriracha, and cook until the tofu breaks up, mimicking a scrambled egg, and is well-browned.
Heat your tamale filling, rice, and beans mixture, as well as the corn tortillas, in the microwave, and begin your assembly. Place the leaf of romaine on the bottom, followed by the tomatoes and avocado. I used about three slices of tomato and one slice of avocado per taco. Add as much tamale filling as the tortilla can accommodate and top with sour cream and salsa. Finish with a squeeze of lime juice, and enjoy your breakfast!