VEGAN Tofu Scramble Breakfast Tacos for SPRING | The Mindful Glow Cookbook

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories while providing similar protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas can be more affordable and gluten-free.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Sour cream is a more economical topping option.

Add a little bit of olive oil to a pan over medium-high heat.

Add diced sweet potatoes to the pan and stir until they start to brown.

Add a can of rinsed black beans, maple syrup, Chipotle in Adobo sauce, cumin, and cinnamon to the pan; cook until sweet potatoes soften.

Set the sweet potato and black bean mixture aside and keep warm.

In the same pan, add a little more olive oil and some firm tofu.

Add turmeric, nutritional yeast, and a pinch of salt to the tofu; stir and cook until the tofu turns yellow.

To assemble, layer corn tortillas with the tofu mixture, sweet potato black bean mixture, avocado, Toma salsa, crumbled feta cheese, cilantro, and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens