Breakfast "Egg" Tacos

Breakfast "Egg" Tacos

Easy

Difficulty

0h 10m

Total Time

6

Ingredients

4

Steps

Calories

149

Fat

5g

Carbs

17g

Protein

9g

Serves

1 (serving size = 180 g)

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)

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Breakfast "Egg" Tacos

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

Instructions

  1. 1

    Sauté tofu in a pan, crumble with spatula until it is the consistency of eggs.

  2. 2

    Add frozen kale and sliced bell peppers to tofu and sauté together.

  3. 3

    Heat up corn tortilla in a pan or on a flat griddle.

  4. 4

    Top with salsa and serve.

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

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