Tofu Scramble Breakfast Tacos
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 block firm tofu (rinsed and squeezed)
- 10 medium mushrooms (rinsed and sliced)
- 1 medium tomato (diced)
- 1 small yellow onion (diced)
- 3 stems kale (destemmed, rinsed, and sliced)
- 3 cloves garlic (minced)
- 1 tsp coconut oil (or frying oil of choice, water is fine too)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt (to taste)
- 1 tsp tamari or soy sauce
- 2 tbsp nutritional yeast
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
To Serve
- cilantro or parsley
- fresh corn tortillas
- vegan cashew queso (or regular cheese/queso)
Instructions
- Wash and prep all veggies.
- Heat coconut oil in large frying pan over medium heat. Add onion and garlic and cook until onion starts to become translucent. Add a splash of water to de-glaze pan if onion sticks.
- Add mushrooms, stir to mix, and continue to cook until mushroom start to brown, stirring occasionally.
- Over the pan, break the tofu up into small pieces with your hands, and add all of the spices. Stir well and cook a few more minutes.
- Add tomatoes and kale, cook for a few minutes until tomatoes and kale begin to soften.
- Warm fresh corn tortillas by getting a paper towel wet (but not dripping wet). Wrap the paper towel over a handful of corn tortillas, and heat in the microwave for 10-15 seconds, or until tortillas are warm.
- Assemble tacos by adding the tofu scramble to the center of a corn tortilla. Top with avocado, cilantro, cashew queso, and any other toppings you might like (hot sauce is pretty good).
Notes
Lasts in fridge about a week.