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Want to make this recipe with eggs? Whisk four whole eggs and ⅔ cup liquid egg whites with one tablespoon taco seasoning and scramble over medium heat with baby spinach until set, about five minutes.
With a whopping 30 grams of protein per serving, these quick and flavorful plant-based breakfast tacos are sure to keep you full for a while (and then some). Keep ’em simple or load them up with your favorite toppings, like crumbled cheese, fresh cilantro, or jalapeño peppers.
Ingredients
1 Tbsp. oil
1 12-oz. package extra-firm tofu, drained and patted dry
2 Tbsp. taco seasoning
3 large handfuls baby spinach
¼ cup water
6 small or 4 medium tortillas
1 avocado, sliced
Preparations
Heat oil in a large nonstick skillet over medium heat. Crumble tofu into the skillet and let sizzle for five minutes without stirring so it turns golden brown and a bit crispy.
Flip the tofu and let cook for two minutes more. Then, sprinkle with taco seasoning and add baby spinach and water. Place a lid on the skillet for one minute to help the spinach wilt.
Remove the lid and stir until the spinach is wilted and the liquid is absorbed, about one minute more.
Divide the tofu mixture among the tortillas and top with sliced avocado and your favorite toppings.
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