Tofu Scramble Breakfast Tacos

Breakfast tacos have to be in my top 10 comfort foods list. They're spicy and savory, and with crispy charred corn tortillas, you can't go wrong. Buuut eggs are pretty bad for you. Forget the egg industry hype, and the low-carb propaganda, scientific studies have shown that even one egg a day is associated with increased risk of both cardiovascular disease and diabetes. And chickens in egg factories live pretty horrific lives. 

Tofu, on the other hand, eaten a few times a week, is pretty great for you, especially if you're vegan and crave the versatile flavor-absorbing texture tofu can provide. So enter the quick and easy tofu scramble. If you have very little time, leave off most of the veggies, and just add spinach to wilt after the tofu is almost done cooking. That won't take more than 10 minutes. But if you have a little more time, and your knife skills are sharp, onions, peppers, mushrooms, and tomatoes take the scramble to the next level. 

So next time you're craving breakfast for dinner, reach for the better alternative to eggs, and chow down on this breakfast taco with southwestern flair. 

Tofu Scramble Breakfast Tacos

Servings: 2
Total Start-to-Finish Time: 20 minutes

Ingredients:

• 1 onion diced
• 1 red bell pepper diced
• 1 small box of baby bella mushrooms thinly sliced
• 1/8 cup diced green chili peppers (optional)
• 1/2 box quartered cherry tomatoes
• 1 lb firm tofu
• 2 Tbs nutritional yeast
• 1/4 tsp smoked paprika
• 1/4 tsp powdered tumeric
• 1/4 tsp garlic powder or more to taste
• 1 tsp vegan Worcestershire sauce
• pepper and optional salt to taste
• 2 cups spinach or frozen kale
• cilantro or parsley for garnish (optional)
• 12 corn tortillas

Directions:

1. Add onion, pepper, and mushrooms to a pan on medium heat with a thin layer of water in the bottom to keep from sticking. Saute, adding more water if necessary, until vegetables have softened, and mushrooms have lost most of their liquid.
2. Add chili peppers, tomatoes, crumbled tofu, and spices and stir, cooking until the tofu has released its liquid, and most of the liquid has cooked off. 
3. Meanwhile on a bare gas stove burner, heat tortillias until just blackened around the edges. Alternatively, microwave tortillas in a wet towel until warm. 
4. Add greens and stir until the greens are wilted.
5. Add scramble to tortillias, top with cilantro or parsley, and enjoy! It's also good with a squeeze of ketchup, if that's your thing.