Tacoscramble Recipes

VEGAN SPICY SCRAMBLED TOFU BREAKFAST TACOS

Vegan Spicy Scrambled Tofu Breakfast Tacos image

These vegan spicy scrambled tofu breakfast tacos are simmered in a flavorful base of smoky spices, peppers, and tomatoes. The savory filling is scooped into warm corn tortillas and topped with creamy avocado mash and tangy hot sauce. This simple breakfast dish comes together in a speedy 30 minutes, which makes it a perfect leisurely weekday spread or quick weekend brunch.

Provided by Ashley

Time 30m

Number Of Ingredients 14

Ingredients

1/2 tablespoon extra virgin olive oil
1 poblano pepper, cored and diced
1/2 medium red onion, diced
3 Roma tomatoes
1 large jarred roasted red bell pepper, chopped (about 1/2 cup)
1 tablespoon chili powder
1 tablespoon smoked paprika
3/4 teaspoon sea salt, plus more to taste
1 (16-ounce) block sprouted firm or extra-firm tofu, drained and rinsed
Juice of 1 lime, more or less to taste
8-10 small corn tortillas, warmed
1 ripe avocado, halved, pitted, peeled, and mashed with sea salt + lime juice to taste
Cilantro leaves ((optional))
Hot sauce ((optional))

Steps:

In a large sauté pan, heat the olive oil over medium heat. Add the poblano pepper and red onion, and sauté for 4-6 minutes, or until beginning to soften, stirring occasionally.
Meanwhile, add the Roma tomatoes to a blender and pulse several times to chop and purée. You want them to be thoroughly chopped yet maintain a bit of texture. Set aside.
Add the roasted red pepper, chili powder, smoked paprika, and sea salt to the pepper and onion mixture. Continue to sauté for 1 minute, or until the spices begin to bloom and become fragrant.
Stir in the Roma tomatoes, and crumble in the tofu. Simmer for 10-12 minutes, or until the liquid reduces, stirring occasionally.
Stir in the lime juice and continue to simmer for just 1 more minute. Then, turn off the heat.
Taste and season with more sea salt if desired. (I usually add another 1/8 to 1/4 teaspoon. Proper seasoning is essential to a flavorful tofu scramble and while you certainly don't want to over-season, don't be too shy with the sea salt.)
Scoop a bit of the tofu filling into each warm tortilla. Top with a dollop of mashed avocado, a bit of cilantro (if using), and a few dashes of hot sauce (if using).
Serve immediately.
Leftovers can be refrigerated in separate containers for up to 2 days.

TACO MEAL PREP BOWLS

Taco Meal Prep Bowls image

This saves you money, time, calories - you honestly can't beat that!

Provided by Chungah Rhee

Yield 5 servings

Number Of Ingredients 5

Ingredients

1 cup brown rice
2 tablespoons olive oil
2 pounds ground beef*
2 (1.25-ounce) package taco seasoning
3 Roma tomatoes, diced

Steps:

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Divide rice into meal prep containers. Top with ground beef mixture, black beans, corn and tomatoes.

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