Tofu Scramble & Breakfast Potato Tacos
Ingredients
- 2 potatoes
- 1-2 tablespoons vegan butter
- squeeze of lime juice
- fresh cilantro
- 1 block organic firm tofu (not extra firm)
- 1 tablespoon olive oil (or not. just omit)
- 1/4 cup of chopped onions
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 2 tablespoons non-dairy milk, unsweetened and unflavored works best (i like @ripplefoods original for cooking & @oatly for sweeter dishes)
- 1/3 cup chopped peppers
Preparation
Cut each potato in 4’s
Boil the potatoes with a dash of salt, until fork tender
Transfer to nonstick skillet and mash (i used a fork to just break them apart a bit more)
Then add in 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 with your hands (? ???) stir frequently, for 3-4 minutes until the moisture from the tofu is mostly gone
Add in the nutritional yeast, salt, turmeric and garlic powder
Cook and stir constantly for a 4-5 minutes
Add in the plant milk (vegan butter will also work) and stir
Toast corn tortillas on a pan
Add sliced avocado, hot sauce and the breakfast potatoes
Fry the tempeh bacon in oil/vegan butter until crispy on the edges
If oil-free, i think these would pan fry in water nicely too
Hope you learned something helpful ? dm me any questions or vegan food requests
And enjoy ?
Vegan #veganrecipes #veganbreakfast #veganlunch #vegandinner #veganmeals #plantbased #crueltyfree #vegainz #veganfood #philly #veganism #veganphilly #phillyvegan #salad #saladrecipe #spicy #food #foodporn #theveganview #tofuscramble #potatoes #breakfast #avocado