Vegan Spicy Scrambled Tofu Breakfast Tacos Recipes

VEGAN SPICY SCRAMBLED TOFU BREAKFAST TACOS

Steps:

• In a large sauté pan, heat the olive oil over medium heat. Add the poblano pepper and red onion, and sauté for 4-6 minutes, or until beginning to soften, stirring occasionally.
• Meanwhile, add the Roma tomatoes to a blender and pulse several times to chop and purée. You want them to be thoroughly chopped yet maintain a bit of texture. Set aside.
• Add the roasted red pepper, chili powder, smoked paprika, and sea salt to the pepper and onion mixture. Continue to sauté for 1 minute, or until the spices begin to bloom and become fragrant.
• Stir in the Roma tomatoes, and crumble in the tofu. Simmer for 10-12 minutes, or until the liquid reduces, stirring occasionally.
• Stir in the lime juice and continue to simmer for just 1 more minute. Then, turn off the heat.
• Taste and season with more sea salt if desired. (I usually add another 1/8 to 1/4 teaspoon. Proper seasoning is essential to a flavorful tofu scramble and while you certainly don't want to over-season, don't be too shy with the sea salt.)
• Scoop a bit of the tofu filling into each warm tortilla. Top with a dollop of mashed avocado, a bit of cilantro (if using), and a few dashes of hot sauce (if using).
• Serve immediately.
• Leftovers can be refrigerated in separate containers for up to 2 days.

TOFU SCRAMBLE BREAKFAST TACOS RECIPE BY TASTY

Steps:

• In a medium-sized sauté pan, add olive oil and tofu, and sauté until lightly browned.
• Add in soy sauce, nutritional yeast, garlic powder, turmeric, black pepper, red pepper, and spinach, then sauté for 3-5 more minutes or until spinach is wilted.
• Serve immediately on tortillas and top with avocado, and hot sauce.
• Enjoy!