About the Recipe
Tofu Breakfast Tacos
5 whole baby potatoes (chopped into bite-size pieces)
1 medium red bell pepper (thinly sliced)
1 tsp oil (or 1 Tbsp (15 ml) water)
1 pinch sea salt
1/2 tsp ground cumin
1/2 tsp chili powder (not ground chili)
2 cups chopped kale
Assemble with add-ons
3-4 large flour or gluten-free tortillas (vegan friendly)
1 medium ripe avocado (chopped or mashed)
Chunky red or green salsa or hot sauce
Hummus of your choice
1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top – such as a cast-iron skillet – to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.
2. Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned.
3. In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
4. Assemble burritos: Roll out a large tortilla. Spread the hummus in the middle of the tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm – optional). Continue until all toppings are used up – about 3-4 large burritos.
Enjoy immediately for best results.
Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month).
Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).Notes