California tofu taco scramble
A quick and easy tofu scramble breakfast taco recipe that is an easy substitute for an eggless breakfast.
Servings 4 people
Calories 311kcal
Ingredients
Tofu scramble
- ½ cup red onion diced small
- ½ cup red bell pepper diced small
- 1 roma tomato diced small
- ½ jalapeno pepper minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 tablespoons cilantro
- 14 oz extra firm tofu crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado sliced
- 1 cup sprouts
- ½ cup salsa
Instructions
- Open package of tofu and drain off extra liquid. Use your hands and crumble the tofu up into small chunks. Prep up veggies as indicated in recipe.
- Heat oil in a large skillet over medium high heat. Add the onions, bell pepper, tomato and jalapeno pepper cooking for five minutes until veggies are tender.
- Add the tofu, turmeric and cumin. Cooking until hot. Add cilantro then Taste and add salt and pepper as needed.
- Heat up tortillas in oven or microwave.
- Serve up in tortillas topped with avocado, sprouts and salsa.
Notes
Tips for BEST results:
Don’t be shy liberal with the salsa, it adds tons of flavor.
Crumble up the tofu into small pieces to allow the flavors to really penetrate.
Don't skimp on the vegetables in your tofu scramble they add texture and flavor.
Heat up your tortillas in the oven or microwave before serving so they fold more easily and don't break.
Choose extra firm tofu when possible for a firmer more egg-like texture.
Nutrition
Calories: 311kcal | Carbohydrates: 36g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 323mg | Potassium: 713mg | Fiber: 9g | Sugar: 5g | Vitamin A: 987IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 3mg