Vegan Breakfast Tacos (With Tofu Scrambled Eggs!)

"Bacon" Chickpeas

• 1 oz can chickpeas drained, 425 g
• 1 Tbsp olive oil 15 mL
• 1 Tbsp soy sauce can sub tamari for gluten-free, 15 mL
• 2 tsp sriracha or your favorite hot sauce, 10 mL
• 1 tsp brown sugar can sub maple syrup
• 1 tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper

Scrambled Tofu

• 1 oz block tofu drained, firm
• ¼ cup nutritional yeast 20 g
• ¼ cup hummus 30 g
• ¼ tsp salt
• ¼ tsp Turmeric

Serving

• 6 medium flour tortilla or corn tortilla
• Garnish with avocado sliced radishes
• Garnish with parsley
• Garnish with lime juice
• Garnish with dairy-free yogurt
• Garnish with radishes