Plant Based Breakfast Tacos
Full of flavor Vegan Breakfast Tacos with avocado, lime and pickled onions.
Calories
410 (Per 3 tacos)
Total Fat
18g (Per 3 tacos)
Saturated Fat
2.5g (Per 3 tacos)
Sodium
270mg (Per 3 tacos)
Total Carbs
47g (Per 3 tacos)
Dietary Fiber
9g (Per 3 tacos)
Sugars
3g (Per 3 tacos)
Protein
17g (Per 3 tacos)
Calcium
219mg (Per 3 tacos)
Iron
3mg (Per 3 tacos)
Potassium
388mg (Per 3 tacos)
- Pickled red onions
- 1 medium red onion, thinly sliced
- 1/3 cup vinegar
- 1 pinch each salt and sugar
- Tacos
- 1 package (14 oz.) soft tofu
- 2 Tbsp. vegetable oil
- 1/2 onion, chopped
- 1 tsp. chili powder
- 3 tbsp Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
- 1 cup rinsed and drained low-sodium black beans
- 12 corn tortillas, warmed
Directions
Print1. For Pickled Red Onions, toss onions, vinegar, salt and sugar in medium bowl and set aside.
2. For Tacos, wrap tofu with paper towels and press out excess moisture. Heat oil in large nonstick skillet over medium-high heat and cook onions 3 minutes.
3. Add tofu and cook 6 minutes, stirring and breaking up with wooden spoon. Add chili powder and toss to coat the tofu mixture. Stir in Hellmann's® or Best Foods® Vegan Dressing and Spread, then beans and and cook, stirring, until heated through.
4. Fill tortillas evenly with tofu mixture. Garnish if desired, with additional Hellmann's® or Best Foods® Vegan Dressing and Spread, roasted butternut squash cubes, avocado slices, cilantro springs and lime wedges. Serve with Pickled Onions.
