Scrambled Tofu Tacos
Super "Eggy" Tofu Tacos, Veggies, Avocado, Refried Beans and Charred Tortillas
Servings: 3 servings
Ingredients
- 1 tsp avocado oil
- 14 oz extra firm tofu
- 4 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp dijon mustard
- ½ tsp onion powder
- 1 tsp ground turmeric
- ⅔ cup cashew milk or any milk of your choice
Instructions
- Combine nutritional yeast, smoked paprika, garlic powder, dijon mustard, onion powder and ground turmeric. Slowly whisk in the cashew milk until well combined. Set aside for later use.
- Break up tofu with a fork but leave some larger pieces.
- Preheat a large saute pan over medium heat and add avocado oil.
- Add tofu pieces and saute for 5-10 minutes or until golden brown. Season with salt and pepper.
- Once tofu is golden brown add "super eggy" sauce. Saute for another 5-10 minutes until it reaches the desired consistency. (I like my scrambled tofu more on the moist side.)
- Time for assembly! Warm up your refried beans, char the corn tortillas on an open flame, open up your salsa, chop up cilantro and scallions!
Notes
1 serving = 1 SP (does not include any toppings or tortillas)