Vegan Breakfast Tacos
Ingredients
The filling
-
½
an onion
diced
-
1
red bell pepper
diced
-
1–2
tablespoons
olive oil
-
14
ounces
firm tofu
-
1
teaspoon
salt
-
1
teaspoon
chili powder
-
1
teaspoon
smoked paprika
-
1
teaspoon
cumin
-
1
teaspoon
dried oregano
-
⅛
teaspoon
turmeric
The tacos
-
4–6
six-inch tortillas
whole wheat or corn-flour blend
-
1
large
avocado, sliced
-
3
radishes
sliced
-
to taste
fresh cilantro
-
to taste
salsa or hot sauce
-
optional
vegan sour cream or vegan chipotle mayo
Instructions
- Heat olive oil in a large skillet and sauté the diced onion and bell pepper until softened.
- Drain and blot the tofu, breaking it apart into pieces and adding it to the skillet.
- Add salt and spices to the tofu, mixing well and adding more oil if needed.
- Cook until the tofu is heated through.
- Warm the tortillas over a gas burner or in a toaster oven.
- Assemble the tacos by dividing the tofu mixture among the tortillas and adding avocado, radishes, cilantro, and any other desired toppings.
- Serve immediately, storing any leftover tofu in the fridge.
Nutrition Facts (estimated)
Servings
4-6
Calories
273
Total fat
17g
Total carbohydrates
21.4g
Total protein
10.8g
Sodium
566mg
Cholesterol
0mg
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