Tofu Scramble Breakfast Tacos
Ingredients
- 14 oz extra-firm tofu
- Avocado oil spray
- 1/2 red onion diced
- bell pepper chopped
- 2 cups kale chopped
- 2 cups baby spinach
- 1 can pinto beans
- drained and rinsed
- 1/2 tsp sea salt (reduce amount for less salty sauce)
- ▪️1 tsp garlic powder
- ▪️1 tsp ground cumin
- ▪️1/2 tsp chili powder
- ▪️Water ▪️1/2 tsp turmeric
Preparation
Add dry spices to a small bowl and add enough water to make a pourable sauce
Set aside
Coat a large skillet with avocado oil and heat over medium
Once hot add onion and pepper
Season with S&P
Add the greens and beans and steam for 2 minutes
Crumble tofu with your hands
Use a spatula to move the veggies and beans to one side of the pan and add tofu
Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies
Stir immediately, evenly distributing the sauce
Cook for another 5-7 minutes
Assemble tacos with almond flour tortilla, hot sauce and tofu scramble
