Serves 6
Vegan Southwest Breakfast Tacos
For the tacos
- 2 teaspoons olive oil
- 1 teaspoon Earth Balance
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1/2 red onion, diced
- a few pinches of Kosher salt
- a few pinches of fresh cracked pepper
- 12.3 oz. container firm tofu
- 1/4 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 6 small flour tortillas
- tomatoes and cilantro for garnish
For the cilantro cream sauce
- 1 cup cashews (soaked over night)
- 3/4 cup water
- 1/2 cup loosely packed cilantro leaves
- 1 large pinch Kosher salt
- 1 large pinch fresh cracked pepper
– Start by heating a large saute pan over medium high heat. Add 2 teaspoons olive oil and 1 teaspoon Earth Balance. Add green pepper, red pepper, onion and a pinch of salt and pepper to the pan. Saute for about 3-4 minutes. This is a good time to make the cilantro sauce! Just combine cashews, water, cilantro, salt and pepper in a high powered blender and liquefy into a nice creamy sauce. Set aside until you’re ready to assemble.
– Move veggies to the outer perimeter of the pan and use the center of the pan to scramble your tofu. Crumble tofu into bite size pieces and sprinkle with turmeric, onion powder, garlic powder, cumin, salt and pepper. Stir to combine and cook over medium heat for about 2-3 minutes or until heated through.
– Time to assemble! Divide scrambled tofu and veggies evenly between the tortillas and drizzle with that yummy cilantro sauce. Garnish with fresh tomato and cilantro and serve with lime wedges.
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Southwest Breakfast Tacos from Vegan Tattooed Foodie