Breakfast "Egg" Tacos

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

9 g
16.5 g
4.5 g
1 (serving size = 180 g)


  • 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


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

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

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