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)
Breakfast tacos are back for those who have any egg/dairy/gluten allergy!
Instructions
-
1
Sauté 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 sauté 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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