These vegan breakfast tacos are loaded with flavor and protein-packed scrambled tofu. Topped with creamy avocado, fresh spinach, cherry tomatoes, and a sprinkle of vegan dukka, they're a delicious and satisfying way to start your day.
Ingredients: 1 block of extra-firm tofu, drained and pressed. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 1 teaspoon turmeric powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 4 small tortillas, warmed. 1 cup baby spinach leaves. 1 avocado, sliced. 1/4 cup cherry tomatoes, halved. 2 tablespoons chopped fresh cilantro. 2 tablespoons vegan dukka store-bought or homemade.
Instructions: Break up the pressed tofu and put it in a bowl. To the tofu that has been broken up, add olive oil, salt, pepper, turmeric powder, garlic powder, onion powder, and nutritional yeast. Combine well by mixing. Set a skillet that doesn't stick on medium heat. Add the tofu mixture and stir it around a few times during the next five to seven minutes. Cook until the tofu is lightly browned and looks like scrambled eggs. Put the tacos together: The spinach leaves, scrambled tofu, avocado slices, cherry tomatoes, and cilantro should all be spread out on the warmed tortillas. Vegan dukka should be put on top of each taco. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
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