Vegan Tofu Scramble and Breakfast Tacos
Ingredients
- 2 potatoes
- 1-2 tablespoons vegan butter
- squeeze of lime juice
- fresh cilantro
- 1 block organic firm tofu
- 1 tablespoon olive oil (or omit)
- 1/4 cup chopped onions
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 2 tablespoons non-dairy milk
- 1/3 cup chopped peppers
- vegan tempeh bacon
- corn tortillas
- avocado
Preparation
Cut each potato into quarters. Boil the potatoes with a dash of salt until fork tender. Transfer to a nonstick skillet and mash with a fork to break them apart a bit more. Add vegan butter, lime juice, and chopped cilantro.
Heat the olive oil and onion in a pan over medium heat until translucent. Crumble the tofu into the pan and stir frequently for 3-4 minutes until the moisture from the tofu is mostly gone. Add nutritional yeast, salt, turmeric, and garlic powder. Cook and stir constantly for 4-5 minutes. Add non-dairy milk and stir.
Toast corn tortillas on a pan. Add sliced avocado, hot sauce, and the breakfast potatoes to assemble the tacos.
Fry the tempeh bacon in oil or vegan butter until crispy on the edges.