Tacos de Chicharrón Prensado

Tacos de Chicharrón Prensado is a delightful vegan twist on a traditional Mexican breakfast, featuring crispy, seasoned pressed tofu that mimics the texture and flavor of chicharrón. Served in warm corn tortillas and topped with fresh salsa, this dish is both satisfying and packed with flavor.

Ingredients

• Firm tofu - 300 grams
• Nutritional yeast - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Corn tortillas - 4
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Salsa (your choice) - for serving

Steps

1. Press the tofu between two plates with a heavy object for about 15 minutes to remove excess moisture.
2. Once pressed, crumble the tofu into a bowl and add nutritional yeast, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Mix well to combine.
3. Heat olive oil in a non-stick skillet over medium heat. Add the seasoned tofu mixture and cook for 10-12 minutes, stirring occasionally, until golden and slightly crispy.
4. While the tofu is cooking, warm the corn tortillas in a separate skillet for about 1-2 minutes on each side until pliable.
5. To assemble the tacos, place a generous amount of the tofu mixture onto each tortilla. Top with fresh cilantro and serve with lime wedges and salsa on the side.

Nutrition

• Calories: 290
• Protein: 20 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in vitamins and minerals from fresh cilantro and salsa.

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