Vegan Breakfast    Tacos

Yield

6 servings

Time

35 minutes

Ingredients

For Vegan Eggs – 1 15 oz. block firm tofu – 1 tbsp. white miso paste – 1 tbsp. tahini – 1 ½ tbsp. nutritional yeast – ½ tsp. garlic powder – ½ tsp. paprika – ¼ tsp. turmeric powder – ½ tsp. black Indian salt (Kala Namak) For the Tacos – 6 small corn or flour tortillas – ½ cup cooked black beans, rinsed – 1 large avocado – ⅓ cup salsa – fresh cilatro, to garnish

1. In a medium bowl, whisk the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and oat milk together until smooth. Set aside.

2. Drain the tofu and wrap it in a kitchen towel, or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.

3. Break the tofu into large pieces and add it to a large skillet. Cook, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.

4. Once the tofu reaches a nice texture, reduce the heat to medium-low and add the "egg" mixture to it.

5. Make tacos! Simply spread a spoonful of vegan eggs on a tortilla, top with black beans, then add avocado, salsa, and cilantro.

To store these Vegan Breakfast Tacos, place the vegan scrambled eggs in an airtight container in the fridge for up to 2 days. 

These Vegan Breakfast Tacos are so delicious and satisfying. Made with vegan scrambled "eggs" these tacos are simple and scrumptious.

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