Easy Breakfast Taquitos with Tofu Scramble
Ingredients
- 1 small potato, grated
- 2 slices @lightlifefoods tempeh fakin bacon
- 1/4 red onion, diced
- 1/4 red bell pepper, diced
- big handful of @organicgirl spinach
- 3 oz extra firm tofu
- 1/4 tsp @allspicedsm black lava salt (regular salt is fine, the black lava salt just provides a slightly eggy flavor)
- 1/2 tsp turmeric (for color)
- 1/2 tsp oregano
- 1/2 tsp paprika
- 2 tsp @bragglivefoodproducts nutritional yeast
- 1/2 can black beans, warmed
- 4 @sietefoods almond flour tortillas
- @miyokoscreamery pepper jack or cheddar shreds
Preparation
Preheat oven to 400. Line a baking sheet with parchment paper.
Heat 1 tsp EVOO in a cast iron skillet over medium heat. Carefully spread shredded potatoes into an even layer. Cook for a few minutes until crispy (add extra oil if necessary) and flip in sections. Once crispy and golden brown, set aside.
In the same skillet, cook bacon until crispy and set aside. Then sauté onion and pepper for 3-4 min. Add in spinach and stir until wilted. Add in tofu and use the back of a wooden spoon to mash. Sprinkle tofu with all seasonings and add 1 TBSP water or plant based milk. Crumble bacon on top and stir to create a well combined scramble.
In the center of each tortilla add a layer of cheese, black beans, hashbrowns, and tofu scramble. Roll tightly and lay seam side down on baking sheet. Repeat for remaining tortillas. Spray LIGHTLY with EVOO.
Bake for 15-20 minutes until golden brown on edges.
Serve with guacamole, a dollop of @kitehillfoods Greek yogurt, sliced @sunsetgrown cherry tomatoes, pickled onion, and cilantro!
