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Tofu Breakfast Tacos
- 1 (14.0-ounce) package extra-firm tofu, drained
- 1/4 cup whole wheat flour
- 1/4 cup nutritional yeast
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 2 tablespoons Bragg Liquid Aminos
- 8 corn tortillas, warmed
- 1/4 cup prepared salsa
- Toppings of choice: onions, cilantro, greens, potatoes, avocado, etc.
Drain tofu and place the block on a plate.
Cover with another plate and weight the top with a food can or other object of about 1 pound.
Let stand 20 to 30 minutes to extract excess liquid.
Pour off liquid then crumble tofu and place it in a bowl.
Sprinkle with flour, yeast, onion powder, garlic powder and turmeric and toss. Sprinkle with liquid aminos and toss again.
Heat a large cast-iron skillet or nonstick pan over medium heat until hot.
Add tofu mixture and cook, stirring and scraping the bottom of the pan frequently with a spatula to prevent sticking, until tofu is browned and crisp in places.
Serve with the tortillas, salsa and toppings of choice and let everyone assemble their own tacos.
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- 1 (14.0-ounce) package extra-firm tofu, drained
- 1/4 cup whole wheat flour
- 1/4 cup nutritional yeast
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 2 tablespoons Bragg Liquid Aminos
- 8 corn tortillas, warmed
- 1/4 cup prepared salsa
- Toppings of choice: onions, cilantro, greens, potatoes, avocado, etc.