Tofu Scramble Breakfast Tacos [ 25 min ]
Start your day with a burst of color and flavor by indulging in these Tofu Scramble Breakfast Tacos. Each bite promises a delightful mix of tastes and textures, from the hearty tofu scramble infused with spices to the creamy avocado slices and zesty salsa. Perfect for a quick and energizing breakfast, these tacos are a feast for both the eyes and the palate. Whether you’re a vegan aficionado or simply looking to try something new, this dish is a breakfast winner, ready in just 25 minutes.
Ingrédients
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1/2 medium red bell pepper, diced
- 14 oz firm tofu, crumbled
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black salt (kala namak)
- 1/4 teaspoon black pepper
- 1 cup baby spinach
- 8 small small corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1 medium avocado, sliced
- 1/4 cup salsa
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the red onion and red bell pepper, sauté for 3-5 minutes until soft.
- Add the crumbled tofu to the skillet.
- Sprinkle with turmeric, cumin, garlic powder, black salt, and black pepper. Cook for 5-7 minutes, stirring occasionally.
- Once the spices are well mixed and tofu is heated through, add the baby spinach. Cook for another 2 minutes until wilted.
- Warm the corn tortillas in a separate skillet or microwave.
- Assemble the tacos by filling each tortilla with the tofu scramble.
- Top with fresh cilantro, avocado slices, and a spoonful of salsa. Serve immediately.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 28gProtéines: 14gFat: 18gSucre: 3g
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