Tofu Breakfast Tacos

8 Jun

I have been craving tofu lately, and it all started with an idea to make tofu scrambles for breakfasts last week. That quickly turned into a full-fledged obsession.

Anyway, over the weekend, I saw corn tortillas in the fridge and decided to transform my usual scramble into breakfast tacos. They were so good and incredibly quick, so now I share them with you.

Tofu Breakfast Tacos

  • Spray oil
  • 2 corn tortillas
  • 1 scallion, sliced (and green and white parts divided)
  • 1/4 block of tofu, either pressed or just quickly squeezed of its liquid
  • 2 tablespoons of salsa
  • 1 tablespoon of nutritional yeast
  • Optional for serving: fresh cilantro, more salsa, hot sauce, avocado, or sour cream

Heat a medium saute pan over medium heat with a little spray oil. When ready, add the tortillas and heat just until warm. Set aside.

Now add the white parts of the scallion (with more oil, if desired) and cook until they lightly soften, about 4 minutes. Using your hands, crumble the tofu directly into the pan. Add the salsa and the nutritional yeast and stir the mixture together. Cook until everything is warmed through, about 2 to 3 minutes. Serve in the tortillas topped with the green parts of the scallion and your favorite add-ons.

Serves 1.

You can see that I added a hefty amount of fresh cilantro to mine. There’s also a drizzle of hot sauce. Avocado would have been insanely good here, too.

If you wanted to jazz things up, you could add a clove of minced garlic and 1/4 of a chopped bell pepper to the onion saute, as well as a handful of fresh spinach to the very end of the scrambling. I would probably do those things next time, though this mix was perfectly delicious on its own. Plus, you can’t beat the speed!

Have you had any food cravings lately?


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