Tacos for Breakfast

Breakfast-Tacos
Lovers of spicy food will embrace these tasty breakfast tacos prepared with the delicious herbs and spices associated with Mexican Cuisine. Serve any time of day!

Ingredients

 1 14 or 16-ounce package extra firm tofu
 1 medium onion, diced
 6 cloves garlic, minced
 1 package gluten-free soy chorizo (available at some natural foods markets and Trader Joes), optional
 3 cups Yukon gold potatoes, peeled and cubed (or frozen oil-free cubed hash browns)
 1 tablespoon reduced sodium tamari (gluten-free soy) sauce
 2 teaspoons taco seasoning
 1 teaspoon all-purpose chili powder
 ½ teaspoon ground cumin
 1 teaspoon dried basil
 ½ teaspoon dried oregano
 1 ½ teaspoons ground turmeric
 1 teaspoon black salt
 8-10 ounces spinach, chopped
 Salt and pepper to taste
 12 corn or small flour tortillas
Optional toppings:
 1 large tomato, diced
 Shredded lettuce
 Salsa or pico de gallo
 Sour cream of your choice
 Dairy or vegan cheese

Instructions

1

Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid. Crumble or cube tofu and toss with turmeric and black salt.

2

In a large non-stick skillet, place the diced onion and garlic over a medium-high heat. Cover skillet. Watch carefully. If veggies start to stick, add 1 tablespoon water or veggie broth. Stir and re-cover skillet. Cook, stirring often, until vegetables have softened and started to brown on the edges, about 5 minutes

3

Add soy chorizo, if using, and cook for 2 minutes, stirring often.

4

Add potatoes to skillet. Turn heat down to medium. Cook until potatoes are fork tender (about 10 minutes), stirring often. Add water as necessary, 1 tablespoon at a time.

5

Add tamari sauce, and remaining spices and herbs to the skillet. Stir well.

6

Add tofu to the skillet with the chopped spinach. Fold gently to combine. Cover and warm until the spinach wilts.

7

Taste and add more seasonings, if desired.

8

Place the tofu mixture in a covered casserole dish.

9

Set up a bar with the tofu mixture, tortillas, and optional toppings. Let everyone assemble their own tacos and enjoy!

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Ingredients

 1 14 or 16-ounce package extra firm tofu
 1 medium onion, diced
 6 cloves garlic, minced
 1 package gluten-free soy chorizo (available at some natural foods markets and Trader Joes), optional
 3 cups Yukon gold potatoes, peeled and cubed (or frozen oil-free cubed hash browns)
 1 tablespoon reduced sodium tamari (gluten-free soy) sauce
 2 teaspoons taco seasoning
 1 teaspoon all-purpose chili powder
 ½ teaspoon ground cumin
 1 teaspoon dried basil
 ½ teaspoon dried oregano
 1 ½ teaspoons ground turmeric
 1 teaspoon black salt
 8-10 ounces spinach, chopped
 Salt and pepper to taste
 12 corn or small flour tortillas
Optional toppings:
 1 large tomato, diced
 Shredded lettuce
 Salsa or pico de gallo
 Sour cream of your choice
 Dairy or vegan cheese

Directions

1

Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid. Crumble or cube tofu and toss with turmeric and black salt.

2

In a large non-stick skillet, place the diced onion and garlic over a medium-high heat. Cover skillet. Watch carefully. If veggies start to stick, add 1 tablespoon water or veggie broth. Stir and re-cover skillet. Cook, stirring often, until vegetables have softened and started to brown on the edges, about 5 minutes

3

Add soy chorizo, if using, and cook for 2 minutes, stirring often.

4

Add potatoes to skillet. Turn heat down to medium. Cook until potatoes are fork tender (about 10 minutes), stirring often. Add water as necessary, 1 tablespoon at a time.

5

Add tamari sauce, and remaining spices and herbs to the skillet. Stir well.

6

Add tofu to the skillet with the chopped spinach. Fold gently to combine. Cover and warm until the spinach wilts.

7

Taste and add more seasonings, if desired.

8

Place the tofu mixture in a covered casserole dish.

9

Set up a bar with the tofu mixture, tortillas, and optional toppings. Let everyone assemble their own tacos and enjoy!

Tacos for Breakfast