Madras Breakfast Taco

Name: Madras Breakfast Taco
Yield: Makes 2 to 4 tacos, depending on desired size
Cuisine: American
Ingredients: 1 tablespoon Madras curry spice; Jalape’o Preserves or Ib’rico-Style Mousse, for assembly (optional); Neutral cooking oil (safflower oil, sunflower oil, or avocado oil); 2 teaspoons apple cider vinegar; 1 teaspoon sesame seeds or cumin seeds, toasted; ⅔ cup masa harina, and more to Oat pancakes; 2 tablespoons currants or chopped goji berries, and more, optional, for assembly; ½ golden apple, diced, and more, optional, for assembly; ¼ cup chopped leek, and more, optional, for assembly

Preparation info

Makes
2 to 4
tacos, depending on desired size

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

This fun twist on the breakfast taco can be flavored and stuffed with a variety of ingredients. The combination of Indian spices with apples, currants, and leeks makes this a perfect winter brunch option that can help you diverge from the traditional blueberry pancakes and tofu scramble tacos you may have in heavy rotation.

Ingredients

1 tablespoon Madras curry spice
1 teaspoon sesame seeds or cumin seeds, toasted

Asia
Americas
United States
India
Gluten-free
Vegan
Brunch
Breakfast
Madras
Winter

Method

Mix the Madras curry spice and sesame seeds in a heatproof bowl.
Boil ⅔ cup water and add to the spice-seed mix. Stir in the apple cider vinegar.
Heat the cooking oil in a sauté pan over medium heat, add the leek, apple, and currants and sauté until softened,