For the past month or so, I’ve been sharing a new taco recipe each week for Taco Tuesday. This week, I decided to share with you one of my favorite quick and easy recipes: tofu breakfast tacos. I make these tacos quite often because Taryn and I love eating savory food for breakfast, and I can whip up a batch of these in 10 minutes with just a few basic ingredients we seem to always have on hand.
Instead of using a lot of herbs and spices in this dish, I just let the garlic, peppers, and onions do most of the work.
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I love how scrambled tofu looks just like eggs. If you also want to make your tofu scramble taste just like eggs, try Indian Black Salt instead of the salt you would normally use.
I like to dowse these tacos with Louisiana-style hot sauce every time I eat them. I’d also recommend zesty cashew cream and chives, avocado, and/or some fresh salsa as toppings.
Seasoned tofu scramble, sautéed veggies, and fresh diced tomato wrapped up in a warm flour tortilla.
Ingredients
- 1 pkg extra firm tofu
- 1/4 cup chopped red onion
- 1/4 cup chopped bell pepper
- 2 cloves chopped garlic
- 2 tsp vegetable oil
- 2 tsp vegan margarine
- 1 tsp chili powder
- 1 tsp turmeric or yellow curry powder
- Pinch of nutritional yeast
- Salt and pepper to taste
Instructions
- Add 1 tsp oil and 1 tsp margarine to a nonstick frying pan and heat over medium-low heat.
- Break tofu into chunks with your fingers and toss into pan along with chili powder, turmeric, nutritional yeast, salt, and pepper. Sautee for 5 minutes or until lightly brown, occasionally stirring.
- In a separate frying pan, heat 1 tsp of oil and 1 tsp of margarine over medium-low heat and toss in onions, peppers, and garlic. Sautee for 5 minutes, occasionally stirring.
- Add equal portions of tofu and veggies to a tortilla and top with diced tomato.
