Vegan Breakfast Tacos
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4.9
123 reviews
Excellent
Vegan Breakfast Tacos
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Make the ultimate vegan breakfast tacos with fluffy scrambled tofu ‘egg,’ black beans, fresh salsa, and all your favorite toppings! A quick & easy vegan breakfast loaded with flavor and nutrients!
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Ingredients
- 1 tablespoon of olive oil
- 1 (16-ounce) super firm tofu, drained
- 2 tablespoons of chili powder
- 1 tablespoon of garlic powder
- ½ tablespoon of turmeric
- splash of water
- salt and pepper to taste
- 3 cups of spinach, chopped
- 1 (15.5-ounce) can of black beans, drained and rinsed
- 3 limes, divided (optional)
- 1 white onion, diced
- 2 Roma tomatoes, diced
- ½ cup of cilantro, chopped, more for garnish
- Taco size corn tortillas
- Roasted diced potatoes (optional)
Instructions
- Heat the olive oil in a large pan over medium high heat. Using your fingers, crumble the tofu into the pan and add the chili powder, garlic powder, turmeric, splash of water, and salt and pepper to taste. Mix well to fully combine all the flavors. Cook for 10 minutes regularly stirring to prevent burning. Taste and adjust any seasoning levels.
- Stir in the spinach and beans and cover with a lid. Turn down the heat to low and leave undisturbed for 5 minutes.
- In the meantime, in a medium bowl, squeeze 2 limes, add a pinch of salt and pepper, diced onion, tomatoes, and cilantro. Mix well and set aside. Heat up the corn tortillas according to package instructions and add the tofu bean mixture, roasted potatoes if using, and top it with some fresh pico de gallo.
- Serve with lime wedges on the side and sprinkle more cilantro.
Equipments used:
Notes
- Substitute the homemade pico de gallo with salsa.
- Substitute the homemade pico de gallo with salsa.
- To keep the tortillas warm: Keep them covered with foil or a clean kitchen towel while you assemble the tacos, one at a time.
- For the most 'eggy' flavor: Add a small pinch of kala namak (black salt) to the tofu mixture. It adds an eggy sulfur flavor reminiscent of egg.
- To use the leftovers: Make extra crumbled tofu tacos or use the tofu and black bean taco filling to make equally delicious vegan breakfast burritos, quesadillas, or a breakfast bowl.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
33g
(11%)
Protein
12g
(24%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
98mg
(4%)
Potassium
543mg
(16%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
1861IU
(37%)
Vitamin C
14mg
(16%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 98mg | 4% |
| Potassium | 543mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 1861IU | 37% |
| Vitamin C | 14mg | 16% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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