Mexican Tofu Scramble Breakfast Tacos

No eggs?! WHAT DO I DO!?

I have always been skeptical of Tofu, the idea of it kind of freaked me out. I came across an easy tofu scramble recipe that looked easy, and now this has been my breakfast for the past few days. The reason I decided to try this is because I recently found out (which is actually much more common than you think) I am allergic to eggs, and I LOVE eggs.

I love this recipe because I can make a big batch on Sunday and have it throughout the week! Enjoy! If you have any egg-free favorite recipe’s let me know!

-Reiko

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NEED:

  • 1 block of firm tofu

  • Favorite Salsa or homemade

  • Onion

  • 1 sweet potato

  • Pepper (really any veggie you would like)

  • Avocado Oil

  • Salt & Pepper

  • Corn Tortilla

  • Southwest Seasoning (not necessary, I just like the flavor)

  • Plain Yogurt

  • Cilantro

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DO:

  1. Preheat oven to 375

  2. Drain and place tofu on a pile of paper towels, gently press to help take out more of the moisture. Set aside wrapped in paper towels to allow draining to continue.

  3. Peel and dice sweet Potato. Toss in Avocado oil, season with salt and pepper. Bake for 20min, toss and bake for another 10 or until fully cooked through.

  4. Slice onion and peppers, soften in heated avocado oil until translucent

  5. add about 1/2 cup of salsa to onions and peppers. Heat for about 3 minutes

  6. Crumble tofu into salsa mixture season with salt, pepper and southwest seasoning

  7. Add roast sweet potatoes, cook until almost all moisture is gone

  8. Heat two corn tortillas, add mixture, top with plain yogurt and cilantro. Enjoy!

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Reiko Sugai-Fernandez