Vegan breakfast tacos recipe

Pop the tofu in the marinade before you go out (or even the night before), stir fry on your return, serve with a wedge of lime and plenty of freshly ground black pepper, then post-training tuck into a satisfying, protein-packed brunch.

Prep: 5mins + optional 2hrs to marinade
Cook: 10mins Makes 4 (8 small tacos)

Ingredients

For the marinade: 1 tsp mild chilli powder • 1 tsp ground cumin • 1 tbsp tomato ketchup • Juice half a lime • 1 clove garlic, crushed • Pinch of salt

For the tacos: 250g tofu, crumbled or cubed • 1 tbsp rapeseed oil • 8 soft corn tortillas • 400g refried beans • 100g cherry tomatoes, halved • 2 avocados, sliced • 4 spring onions, sliced • 25g fresh coriander, chopped • 1 fresh red chilli, thinly sliced

Method

1. Combine the marinade ingredients and tofu in a bowl. Leave for up to 2hrs.

2. Heat a frying pan to medium, add oil, stir fry the tofu for 3-4mins until crisp and brown on all sides. Warm the tortillas as per pack instructions. Gently heat the refried beans in a small pan.

3. Arrange the tortillas with the avocado, tomatoes, spring onions and refried beans. Top with tofu, coriander & chilli.

220 Triathlon Team Journalists, reviewers, coaches and athletes

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The 220 Triathlon team is made up of vastly experienced athletes, sports journalists, kit reviewers and coaches. In short, what we don't know about multisport frankly isn't worth knowing! Saying that, we love expanding our sporting knowledge and increasing our expertise in this phenomenal sport.