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Vegan Breakfast Tacos

Vegan Breakfast Tacos

NUTRITION

Makes 6 servings. Per Serving:
214

Calories

11g

Fat

21g

Carbs

8g

Protein

INGREDIENTS

 

Tofu Scramble
– 1 tablespoon canola oil
– 10 oz firm tofu
– 1/2 teaspoon kala namak (Himalayan Black Salt)
– 1 teaspoon mild curry powder
– 1/4 cup sun-dried tomatoes preserved in oil cut in strips
– 1/3 cup pitted green olives cut in rings

Additional Ingredients
– 6 small tortillas
– 2 cups mixed lettuce
– 6 fresh plum tomatoes (small tomatoes) chopped into quarters
– 6 teaspoons mayo
– Fesh cilantro

DIRECTIONS

 

Tofu Scramble
1. Heat the canola oil in a large pan and scramble the tofu with your hands or use a fork to do so before adding it to the pan.

2. Add the curry powder and kala namak. Mix well, so the tofu gets an even yellow color.

3. Keep it on medium-high heat while stirring for about 5 minutes. You can add more kala namak or spices to taste.

4. Add the tomatoes and olives to the tofu scramble, heat it for about 2-3 minutes until hot and set aside.

Breakfast Tacos
1. Heat the tortillas in a hot pan without oil until warm.

2. Add lettuce, tofu scramble, and fresh plum tomatoes onto each tortilla. Drizzle with mayo and sprinkle with fresh chives. Enjoy!

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