Easy Vegan Breakfast Tacos

• Vegan

• Produce

  • 1 Avocado
  • 1 Cherry tomatoes
  • 2 large cloves Garlic
  • 1 Lime, juice from
  • 1 handful Micro greens
  • 1 handful Radish
  • 1 Shallot, small
  • 2 cups Spinach

• Refrigerated

  • 8 oz Tofu, firm

• Condiments

  • 1 Hot sauce

• Pasta & Grains

  • 5 Tortilla shells

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1 tbsp Paprika
  • 1 plenty Salt and pepper
  • 1/2 tbsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Hemp seeds

Found on apolloandluna.com

Description

Directions

• In a large pan over medium heat, sautee the shallot and garlic in olive oil until translucent, roughly 3 minutes. Add a pinch of salt.
• Add the mashed tofu, turmeric, paprika, nutritional yeast, salt and pepper and stir until well combined. Cook until the tofu is thoroughly heated.
• Lightly toast the tortillas in the oven at 350 F for about 3-5 minutes, flipping after 2 minutes.
• Add a layer of spinach, then a layer of tofu scramble. I then added a layer of micro greens, radish and topped it with avocado slices, hemp seeds and choy sum flowers.
• Be sure you add lime juice and hot sauce to your tacos and enjoy warm!