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Breakfast "Egg" Tacos

Posted By: Ashley Smith

Breakfast tacos are back for those who have any egg/dairy/gluten allergy!

Protein

9 g

Carbs

16.5 g

Fat

4.5 g

Serves

1 (serving size = 180 g)

Calories

142

Ingredients

25 g (1 tortilla) corn tortilla
85 g Azumaya Tofu Firm
28 g chopped frozen kale
28 g raw yellow bell pepper
14 g salsa
Season with flavor of choice ( I prefer Lawry’s Casero seasoning)

Prep Time 5 minutes
Cooking Time 5 minutes
Difficulty Easy

Instructions

Saute tofu in a pan, crumble with spatula until it is the consistency of eggs.
Add frozen kale and sliced bell peppers to tofu and saute together.
Heat up corn tortilla in a pan or on a flat griddle.
Top with salsa and serve.

Add guac if desired, but be sure to adjust your macros!

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Recipes

Breakfast "Egg" Tacos

Ingredients

Instructions

Other recipes you might like

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