Easy Tofu Breakfast Tacos

• Vegan
• Gluten free

• Produce

  • 3/4 cup Cherry tomatoes
  • 1/4 tsp Garlic powder
  • 1 Lime juice and cilantro
  • 1/4 tsp Onion powder
  • 1 cup Spinach

• Refrigerated

  • 1 block Tofu, firm

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 Taco shells, soft

Found on thealmondeater.com

Description

Ingredients

• 1 block firm tofu (12 oz.)
• 2 tbsp nutritional yeast
• ½ tsp ground turmeric
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Optional: ¼ tsp taco seasoning
• ¾ cup cherry tomatoes, sliced
• 1 cup spinach
• 1 tbsp olive oil
• Lime juice and cilantro to taste
• 4 soft taco shells

Directions

• Place tofu on a towel and then place another towel overtop of it, setting something heavy on top to press out excess liquid from the tofu. Leave tofu sit for approximately 20 minutes.
• While tofu is pressing, slice tomatoes and sauté in a skillet with olive oil and spinach.
• Once tofu is pressed, crumble into scrambled pieces into a bowl; add nutritional yeast, turmeric, garlic powder, onion powder, and taco seasoning if you wish; stir together.
• Transfer tofu to a skillet and cook on medium-high heat, stirring occasionally, for at least 5 minutes or until tofu has absorbed all of the flavors.
• Transfer tofu to taco shells, add tomatoes, spinach, lime juice, and cilantro.
• Enjoy!