Tofu Breakfast Tacos
Tacos are awesome and so is breakfast. “Why not marry the two?” Some smart genius said, and no I did not come up with the breakfast taco idea, but I kinda wish I would have. What a brilliant mind! I did come up with the tofu breakfast tacos thing on a whim, although I’m sure I’m not the first.
I love to have tofu scramble for breakfast and I also, very much love tacos like most of us. I had definitely had breakfast tacos before, so one Wednesday came along and I was going to make some tofu scramble, when I remembered that I had stuff left over in the refrigerator from Taco Tuesday, which had just been that night before.
I was so excited to have though of it at the perfect time when I had everything to make these, because you know how annoying it is to want to come up with a food idea, only to realize that you don’t have all the ingredients. Ughh, that’s the worst, and I know this is going to sound crazy, but I hate going to the supermarket.
How do you make tofu scramble?
Making tofu scramble is so easy! I sometimes joke and say that tofu scramble is easier to make then a smoothie. That I guess is more or less a jab at myself and how long it took me to master the art of smoothie making.
I start off by always using extra firm tofu, but you can also use firm. Drain the tofu, and crumble it into a skillet. Press until liquid has evaporated. I like to cook my tofu scramble until its not longer soggy or feels too wet, but you don’t have to cook it for that long if you don’t mind the texture.
The awesome thing about tofu is that it can be eaten straight out of the package, so no need to worry with the whole, is it cooked all the way or not thing.
Tofu Breakfast Tacos
- 1/2 16 oz tofu block extra firm
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sazon
- 1 tsp soy sauce
- 1/2 onion chopped
- 1/2 red bell pepper chopped
- 1/2 cup of hash browns or potatoes cooked
- 1/2 avocado sliced
- Soft wheat taco tortillas
- In a lightly oil skillet, cook onion and pepper on medium high heat until softened. Remove from skillet and set aside for later.
- Crumble tofu into skillet, and press until liquid has evaporated.
- Add spices, soy sauce and potatoes. Mix well and assembled with avocado on the toritilas as you please and ENJOY!