Looking for a hearty, high-protein, cholesterol free breakfast? I’ve got you covered. A twist on the more traditional breakfast burrito, this tofu breakfast taco is savory, a little sweet, with the right amount of spice.
Completely vegan with a gluten-free option, just use corn tortillas over flour.
Make the potatoes. Preheat the oven to 400 degrees F.
Finely chop the potatoes and toss with 1/2 tbsp. oil and pinch salt pepper. Place on a baking sheet and roast for 30 minutes until crispy. (To speed the process up for a quick weekday meal, warm the sweet potatoes by either steaming them or pop them in the microwave for a few minutes. I cubed and then steamed mine until they were soft. This really cuts down the roasting time, only 10 minutes. You could also do this on the stove.)
Make the scramble: start by sweating the onion and pepper over medium high heat with a tablespoon of oil. Cook until onion becomes translucent, about 5-7 minutes.
Crumble the tofu between your hands into the skillet, it should look “scrambled”
Add the salt, turmeric and paprika. Stir to combine and continue to cook over medium heat until warm, about 5 minutes. Add the black beans and stir to combine.
Start with a warmed tortilla (heat it in a dry skillet for 1-2 minutes per side). Layer the tofu scramble, black beans and the sweet potatoes. Top with the avocado salsa verde or sliced avocado and 1 tbsp. salsa verde.
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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