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.

Until now.

These breakfast tacos are beautiful, delicious, and you (almost) don’t even miss the eggs once you’ve piled on the extras.

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
Vegan Tortillas

Optional Garnishes:
Vegan Cheese
Hot Sauce

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.


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