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Vegan Breakfast Tacos Recipe
Ingredients
For the Tofu
- ¼ cup low-sodium soy sauce
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1.2 teaspoon black salt optional
- 1 block extra firm tofu pressed
- 2 tablespoons olive oil
- ½ cup sweet onion diced
- 3 cloves garlic minced
- ½ cup bell pepper diced
- ½ cup sliced zucchini (1 small zucchini should do it.)
- ½ cup fresh or frozen corn kernels
- 2 teaspoons nutritional yeast
For the Breakfast Tacos
- 8 small flour tortillas
- 1 Haas avocado sliced
- ¼ cup pickled jalapenos (More or less, to taste. You can omit, if spice is not your thing.)
- salsa, diced tomato, shredded lettuce/cabbage, green onion optional
Instructions
Marinate the tofu.
- In a medium-sized bowl, whisk together the soy sauce, turmeric, garlic and onion powders, and black salt (if using). Crumble the tofu into the bowl. Stir to coat, and set aside while you prep the veggies and toppings.
Make the scramble.
- Heat the oil on medium-high in a large skillet. Add the onion, garlic, bell pepper, and zucchini. Cook until the onion softens, about 5-7 minutes. Add the tofu and any leftover marinade, and cook for about 5 more minutes. Add the corn and nutritional yeast. Cook, stirring, just to heat the corn through, about a minute.
Assemble the breakfast tacos
- Divide the tofu scramble between your tortillas, then top with avocado slices, pickled jalapeños, and any of the optional toppings you choose.
Notes
Leftovers will keep for 3-4 days in the fridge. Store the tofu scramble and toppings separately. Reheat the scramble in the microwave or on the stovetop, then assemble the tacos and serve.
Servings 4
Nutrition
Calories: 445kcal | Carbohydrates: 45g | Protein: 18g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 1937mg | Potassium: 749mg | Fiber: 7g | Sugar: 7g | Vitamin A: 868IU | Vitamin C: 35mg | Calcium: 145mg | Iron: 5mg
