These fresh and flavorful breakfast tacos are a great start to the day, but in reality they are an all-important vehicle to get more avocados into my life.
Ingredients
1 15 oz package firm tofu
3 medium potatoes
1 cup spinach
1 avocado
1 tablespoon vegetable oil
tortillas
taco seasoning mix
taco sauce
lime
cilantro
Directions
First, drain the tofu by placing on a board or pan, covering with paper towels, and weighing it down with a heavy object (like a bowl) for 15 minutes. Meanwhile, wash and dice the potatoes to bite-size pieces. Heat oil in a skillet and add the potatoes. Cook for 20 minutes or until potatoes are tender. When the tofu is ready, shred the block with a fork and add the tofu shreds to the skillet. Add the spinach, as well as the taco seasoning mix (to taste) and stir until spinach is wilted and flavors are well-incorporated. Serve on lightly toasted tortillas, then add fresh diced avocados, taco sauce, lime and cilantro as desired. Enjoy!
Optional Add-Ins:
Corn
Black Beans
Mushrooms
Onions
Crispy Tortilla Strips
1 15 oz package firm tofu
3 medium potatoes
1 cup spinach
1 avocado
1 tablespoon vegetable oil
tortillas
taco seasoning mix
taco sauce
lime
cilantro
Directions
First, drain the tofu by placing on a board or pan, covering with paper towels, and weighing it down with a heavy object (like a bowl) for 15 minutes. Meanwhile, wash and dice the potatoes to bite-size pieces. Heat oil in a skillet and add the potatoes. Cook for 20 minutes or until potatoes are tender. When the tofu is ready, shred the block with a fork and add the tofu shreds to the skillet. Add the spinach, as well as the taco seasoning mix (to taste) and stir until spinach is wilted and flavors are well-incorporated. Serve on lightly toasted tortillas, then add fresh diced avocados, taco sauce, lime and cilantro as desired. Enjoy!
Optional Add-Ins:
Corn
Black Beans
Mushrooms
Onions
Crispy Tortilla Strips