Dairy-Free Breakfast Tacos
Start your morning with these vibrant and satisfying Dairy-Free Breakfast Tacos, a plant-based twist on a classic breakfast favorite! Featuring a flavorful tofu scramble infused with aromatic cumin and turmeric, these tacos are packed with fresh veggies like sautéed red bell peppers, onions, and tender baby spinach. Served on warm corn tortillas and adorned with creamy avocado slices, zesty lime juice, and a sprinkle of fresh cilantro, this wholesome recipe is free from dairy but overflowing with taste. Perfect for vegans, vegetarians, or anyone seeking a healthy breakfast option, these easy-to-make tacos come together in just 35 minutes and are sure to brighten up your day. Whether you enjoy them with a dash of hot sauce or as-is, these dairy-free breakfast tacos are a delicious way to power through your morning!
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Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach
- 8 small corn tortillas
- 1 large avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 1 large fresh lime, cut into wedges
- 0 to taste hot sauce
Directions
Step 1
Drain and press the tofu to remove excess moisture. Once pressed, crumble the tofu into a bowl using your hands or a fork until it resembles scrambled eggs.
Step 2
In a large skillet, heat olive oil over medium heat. Add chopped onion and diced red bell pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
Step 3
Add minced garlic, ground cumin, turmeric, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2 minutes until the spices are fragrant.
Step 4
Add the crumbled tofu to the skillet and stir to coat with the vegetables and spices. Cook for about 5 to 7 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
Step 5
Add the baby spinach to the skillet and gently fold it into the tofu scramble. Cook until spinach is wilted, about 2 minutes.
Step 6
Warm the corn tortillas in a dry skillet or in the microwave to make them pliable.
Step 7
Assemble the breakfast tacos by spooning the tofu scramble onto each tortilla.
Step 8
Top with sliced avocado, chopped cilantro, and a squeeze of lime juice. Add hot sauce if desired.
Step 9
Serve immediately and enjoy your Dairy-Free Breakfast Tacos!
Nutrition Facts
| Serving size | (1300.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1822.1 |
| Total Fat 97.7g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1401.7mg | 0% |
| Total Carbohydrate 170.9g | 0% |
| Dietary Fiber 48.4g | 0% |
| Total Sugars 16.3g | |
| Protein 86.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3043.2mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 2971.5mg | 0% |
Source of Calories