Vegan Tofu Scramble Breakfast Tacos
Ingredients
- Brussel sprouts
- Mushrooms
- Cauliflower
- 1/2 block tofu
- 1 tablespoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic salt
- 1 tablespoon plant milk
- Spinach (optional)
- 3 grain-free tortillas
- Vegan cashew cheese
Preparation
Sauté or steam chosen vegetables with water in a pan for 4-6 minutes. Example vegetables include brussel sprouts, mushrooms, and cauliflower.
Crumble half a block of tofu into the pan and cook for 3-5 minutes with the lid off, stirring to sauté.
Add 1 tablespoon nutritional yeast, 1/4 teaspoon turmeric, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic salt; stir and cook together for 5 minutes.
Add 1 tablespoon of plant milk and stir, cooking for 2 more minutes to achieve an eggy texture.
Optionally, add spinach and cook until wilted, as it wilts quickly.
Serve the tofu scramble with 3 grain-free tortillas and vegan cashew cheese.
