Tofu Scramble Breakfast Tacos

By Megan Stulberg

I love tacos. I love breakfast even more. If I could marry a breakfast taco, I would in a heartbeat.

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Ingredients:

  • 6 small corn tortillas
  • 1 package store-bought tomato salsa (Or make your own!)
  • 1 standard package tofu, extra firm or pressed
  • 1 standard package tempeh, flavour of your choice
  • 2 large sweet potatoes, washed
  • 2 medium ripe avocados
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2 tbsp nutritional yeast
  • 2 tbsp turmeric
  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic or chilli powder
  • 1 tbsp dried basil
  • Dash of sea salt
  • Dash of black pepper

Directions:

1. Turn oven to a low setting. Place tortillas on plate and keep in oven to warm.

2. Bring pot of water to a boil. Boil potatoes for 6-8 minutes until softened. Chop boiled potatoes into bite-size chunks. Set aside.

3. Drain tofu. In large bowl, “scramble” the tofu with a fork or whisk until an egg-like consistency is reached. Add turmeric, nutritional yeast and garlic.

4. In large skillet, heat dash of olive oil on medium heat until it sizzles. Cook tofu and stir regularly until golden in colour and firm in texture. Set aside.

5. Cut tempeh into thin strips. Season with basil. On medium heat, cook tempeh in olive oil until dark and crispy.

6. Cut avocados in half and scoop out the meat. In medium bowl, mash avocado together with lemon juice, lime juice, salt and pepper to make guacamole.

7. Remove warm tortilla shells from oven. Fill with potatoes, tofu scramble and tempeh strips. Top with guacamole and salsa. Serve immediately.

Makes 2 portions (3 tacos each, and you’ll likely have leftover tofu and tempeh).

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Tempeh & Kimchi Tacos

By contributor Megan Stulberg

Considering the frequency at which I eat them, tacos really should classify as their own food group.

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Ingredients:

  • 6 soft corn tortillas
  • 1 250g package tempeh (I used red pepper flavour)
  • 1/4 white onion, finely chopped
  • 1 cup raw spinach
  • 1 cup cremini mushrooms, sliced
  • 1 cup raw kimchi
  • 1 cup alfalfa sprouts
  • 4 tbsp gluten-free soy sauce
  • 2 tbsp EVOO
  • 2 tbsp nutritional yeast

Directions:

  1. Wash all vegetables and dry thoroughly.
  2. Slice tempeh into thin strips. Combine soy sauce and nutritional yeast in a small bowl, then marinate tempeh strips in mixture for 10 minutes.
  3. Lightly oil a medium saucepan. On high heat, fry tempeh until golden brown on both sides. Set aside.
  4. In same saucepan, cook onions until translucent. Add mushrooms and sauté.
  5. Fill tortillas with tempeh and mushrooms, then top with kimchi, spinach and sprouts.

Serve immediately. Makes 2 servings (3 tacos each).