Tofu Breakfast Tacos
4

Serves 4

Here's a tasty and satisfying breakfast or brunch entrée that you can feel good about. You can make the tofu filling up to 2 days ahead and reheat it in a dry skillet or microwave.

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    Ingredients: 
    • 1 (14 ounce) package extra-firm tofu, drained
    • 1/4 cup whole wheat flour
    • 1/4 cup nutritional yeast
    • 2 teaspoons onion powder
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon turmeric
    • 2 tablespoons Bragg Liquid Aminos
    • 8 corn tortillas, warmed
    • Salsa
    • Toppings of choice: onions, cilantro, greens, potatoes, avocado, etc.
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    Method: 

    Drain tofu and place the block on a plate. Cover with another plate and weight the top with a food can or other object of about 1 pound. Let stand 20 to 30 minutes to extract excess liquid. Pour off liquid. Crumble tofu and place it in a bowl. Sprinkle with flour, yeast, onion powder, garlic powder and turmeric and toss. Sprinkle with liquid aminos and toss again.

    Heat a large cast-iron skillet or nonstick pan over medium heat until hot. Add tofu mixture and cook, stirring and scraping the bottom of the pan frequently with a spatula to prevent sticking, until tofu is browned and crisp in places. Serve with the warmed tortillas, salsa and toppings of choice and let diners assemble their own tacos.

    Nutritional Info: 
    Per Serving:250 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 570mg sodium, 31g carbohydrate (6g dietary fiber, 1g sugar), 17g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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