Protein-Rich Breakfast Tacos
Recipe:
Protein-Rich Breakfast Tacos
Serves: 6
Prep Time: 15 minutes
Cooking: 15 minutes
Recipe By: Elizabeth Varga
Ingredients
1 package Abbot’s “Chorizo”
2 tablespoons extra virgin olive oil, divided
1 green bell pepper, diced
½ small red onion, diced
1 14-ounce block extra firm tofu
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon pepper
1 avocado, sliced
Fresh cilantro leaves, for garnish
8-10 corn tortillas
For the salsa
4 tomatillos, diced
1/2 cup yellow cherry tomatoes, quartered
¼ small red onion, diced
1 jalapeño, diced
2 tablespoons minced cilantro
Juice from ½ lime
¼ teaspoon salt
Description
Whip up these savory breakfast tacos (made with our smoky “Chorizo” and tofu) for an energizing, protein-packed start to the day. Pair with a frothy iced matcha or steamy mug of coffee for ultimate satisfaction.
Method
Make the salsa. Toss all the salsa ingredients in a medium bowl. Set aside to let the flavors blend.
Meanwhile, make the tofu scramble. Heat 1 tablespoon of extra virgin olive oil in a large skillet. Add the onion and pepper and cook for 5-7 minutes, until soft. Crumble in the block of tofu and add the spices. Cook for another 3-5 minutes, until the tofu is warm and well mixed with the spices. Set aside.
Use the remaining tablespoon of olive oil to cook the “Chorizo” according to the package instructions.
Add the tofu scramble to the pan with the cooked “Chorizo” and toss to combine.
Serve the scramble in tortillas along with the salsa, avocado slices, and fresh cilantro to garnish. Enjoy!