Healthy Breakfast Tacos w/ Tofu & Roasted Potatoes

• Gluten free

• Meat

  • 1 Slice Field roast chao cheese

• Produce

  • 1 Avocado
  • 1 Bell peppers
  • 1/2 tsp Garlic powder
  • 2 Jalapeno
  • 1 1/2 lbs Red potatoes
  • 1/2 Yellow onion

• Condiments

  • 1 Cumin ranch dressing, Creamy
  • 1 tsp Lemon juice
  • 1 Salsa

• Baking & Spices

  • 1 Nutritional yeast
  • 3/4 tsp Paprika, smoked
  • 1 tsp Salt

Found on veggieinspiredjourney.com

Description

Ingredients

• 1.5 lbs red potatoes, scrubbed well, peeled if desired, and patted dry, cut into bite size cubes
• 1/2 yellow onion, chopped
• 1-2 bell peppers, chopped
• 1 jalapeño, diced
• 1 tsp lemon juice
• 1 tsp salt
• 3/4 tsp smoked paprika
• 1/2 tsp garlic powder
• Avocado
• Sliced jalapeño
• Salsa
• Nutritional Yeast
• Slice of Field Roast Chao Cheese , I used Creamy Original
• Creamy Cumin Ranch Dressing

Directions

• Preheat oven to 425 degrees F. Lightly spray a rimmed baking sheet with cooking spray and set aside.
• In a mixing bowl, combine the cubed potatoes, onion, bell peppers, jalapeño, lemon juice, salt, smoked paprika, and garlic powder. Toss well to combine. Pour mixture onto the prepared baking sheet in one even layer. Bake for 20 minutes. Stir potatoes and veggies and arrange back into an even layer. Cook another 15-25 minutes, stirring every 10 minutes until crispy.
• Meanwhile while the potatoes are baking, prepare the Easy Tofu Scramble .
• To serve, fill each tortilla with a slice of Chao cheese (if using), the potato/pepper mixture, tofu scramble, and toppings of choice.