Tofu Scramble Breakfast Tacos
Crumbled firm tofu seasoned with turmeric, cumin, and nutritional yeast scrambles up into a savory, egg-like filling loaded with peppers and onions, wrapped in warm corn tortillas.
Ingredients
- 14 oz firm tofu, drained, pressed
- 2 tbsp olive oil
- 1 bell pepper, diced
- 1/2 red onion, diced
- 2 cloves garlic cloves, minced
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 2 tbsp nutritional yeast
- 2 tsp tamari (gluten-free soy sauce)
- 1/2 tsp salt
- 8 corn tortillas (6-inch), warmed
- 1/2 cup fresh salsa or pico de gallo
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Crumble 14 oz drained, pressed firm tofu into rough pieces resembling scrambled eggs.
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2
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1 diced bell pepper and 1/2 diced red onion and cook for 4-5 minutes until softened.
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3
Add 2 cloves minced garlic cloves and cook for 30 seconds. Add the crumbled firm tofu to the pan.
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4
Sprinkle 1/2 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp chili powder, 2 tbsp nutritional yeast, and 1/2 tsp salt over the tofu. Drizzle with 2 tsp tamari (gluten-free soy sauce).
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5
Cook, stirring and folding frequently, for 5-7 minutes until the tofu is lightly browned and any moisture has evaporated.
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6
Warm the 8 warmed corn tortillas (6-inch) directly over a gas burner or in a dry skillet. Fill each tortilla with the tofu scramble and top with 1 sliced avocado, 1/2 cup fresh salsa or pico de gallo, and 1/4 cup chopped fresh cilantro.