Tofu Breakfast Tacos
Here’s a tasty and satisfying breakfast or brunch entrée that you can feel good about. You can make the tofu filling up to two days ahead and reheat it in a dry skillet or microwave. Enjoy!
1 (14 ounces) package extra-firm tofu, drained
¼ cup whole wheat flour
¼ cup nutritional yeast
2 teaspoons onion powder
½ teaspoon garlic powder
¼ teaspoon turmeric
2 tablespoons Bragg Liquid Aminos
8 corn tortillas, warmed
Toppings of choice: onions, cilantro, greens, potatoes, avocado, etc.
Drain tofu and place the block on a plate. Cover with another plate and weight the top with a food can or other object of about 1 pound. Let stand 20 to 30 minutes to extract excess liquid. Pour off liquid. Crumble tofu and place it in a bowl. Sprinkle with flour, yeast, onion powder, garlic powder and turmeric and toss. Sprinkle with liquid aminos and toss again.
Heat a large cast-iron skillet or nonstick pan over medium heat until hot. Add tofu mixture and cook, stirring and scraping the bottom of the pan frequently with a spatula to prevent sticking, until tofu is browned and crisp in places. Serve with the warmed tortillas, salsa and toppings of choice and let diners assemble their own tacos.
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