Breakfast tacos are so popular, because here in Mexico, basically, anything can get wrapped in a delicious tortilla. What better way to have a satisfying breakfast with lots of flavor? This is the first time I used tofu in a Mexican recipe and I loved the way this vegan dish worked out! You can use any vegetables you have on hand,  leftover as well, but this recipe is inspired by my favorite egg, potato and green bean tacos that I order at Tacos de Cazuela fonda in Oaxaca. 


Makes 6 – 8  tacos



4 tablespoons ¡Ya Oaxaca! Mole Coloradito sauce

1 tablespoon olive oil

1 block firm Tofu, crumbled in between your fingers to make a large curd mass

½ pound potatoes, cut in small cubes

¼ pound string beans, cut in 1 inch pieces on the diagonal

2 tablespoons olive oil

1 medium white onion, coarsely chopped

2 tablespoons garlic, finely chopped

1 teaspoon cumin seeds, toasted

1 tablespoon parsley leaves, finely chopped

1/2 - 1 teaspoon Sea salt, to taste

½ - 1 teaspoon freshly ground Black pepper


For the assembly:

6 -8 fresh corn tortillas

1 12 oz. jar ¡Ya Oaxaca! Mole Coloradito Sauce, heated to serve on the side (you can keep it hot in a thermos)



For the tofu marinade: 

Mix the  ¡Ya Oaxaca! Mole Coloradito and 1 tablespoon olive oil  in a bowl. Crumble the tofu between your fingers and mix in well. Set aside to marinate.


For the filling: 

Blanch veggies: Heat 2 cups of water to boil in a saucepan, with a pinch of sea salt.


Blanch the potatoes and string beans until al dente. Remove from the water and set aside in cold water. Drain.


In a 10 inch frying pan heat 2 tablespoons olive oil over medium flame. Add the onion and sauté until soft. Add the tofu mixture and heat through.  Add the garlic and sauté a minute more.  Toss in the drained veggies and shake the pan so as to not break up the tofu too much. Add the toasted cumin seed, sea salt and pepper.  Add the parsley leaves and heat through.


For the assembly:

Heat 6 -8 corn tortillas and keep warm in a cloth while you assemble the tacos.

Spoon the filling onto the tortillas, and pour or drizzle the Mole Coloradito Sauce over the top, or serve sauce on the side.


Buen Provecho!

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