Tofu Breakfast Tacos

Tofu Breakfast Tacos

Rated:
Recipe Rating: 3.69597
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.
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 ground turmeric
  • 2 tablespoons Bragg Liquid Aminos
  • 8 corn tortillas, warmed
  • 1/4 cup prepared salsa
  • Toppings of choice: onions, cilantro, greens, potatoes, avocado, etc.
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 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, 570mg sodium, 31g carbohydrates, (6 g 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.