I began moving towards a plant-based diet last summer. While I’ve managed to move away from meat and dairy with a fair amount of ease, eggs have been a bit of an issue.
Because breakfast tacos are life.
Tofu is not my favorite. I can count the number of times I’ve prepared it, or used it in a recipe over the past year.
These breakfast tacos are beautiful, delicious, and you (almost) don’t even miss the eggs once you’ve piled on the extras.
VEGAN BREAKFAST TACOS
1/2 Medium White Onion, Diced
2-3 Garlic Cloves (Minced)
14 oz Extra Firm Tofu
1/2 c Nutritional Yeast
Juice of 1 Lemon
Generous Sprinkling(s) of Turmeric
Salt + Pepper to Taste
Rinse and drain tofu. I usually place it between two cutting boards with paper towels to absorb the liquid, and then throw my iron skillet on top. I usually do this for about 3o minutes or so.
Sauté onion and garlic in coconut oil over medium heat until translucent (3-5 min). Meanwhile, toss the remaining ingredients into a bowl and break up tofu with a fork. Add to onion mixture and scramble until heated through. I usually wait until some of the liquid has absorbed and the tofu is slightly (read: barely noticeable) browned.
Warm up the tortillas in a pan on the stove + serve with tofu scramble and any garnishes that float your boat.