Start your day with a flavorful twist! These satisfying breakfast tacos bring together baked tofu, sautéed mushrooms, spinach, and colorful toppings like red onion and purple cabbage. All wrapped in a soft corn tortilla or served on a bed of fresh greens and topped with my Mango Salsa and a drizzle of Creamy Avocado Sauce, it’s a nourishing dish that’s perfect for fueling your morning with a savory kick!

Serves 6-8.

Ingredients:

14 ounces organic firm tofu, crumbled

2 tablespoons cumin

2 teaspoons paprika

½ teaspoon chili powder

1 teaspoon garlic powder

¼ teaspoon cayenne powder

½ teaspoon black pepper

8 ounces mushrooms, sliced

3 small Yukon Gold potatoes, diced

1 red bell pepper

1 cup fresh spinach, rough-chopped

¼ cup red onion, finely diced

¼ head purple cabbage, shredded

¼ cup cilantro

Corn tortillas

1. Preheat oven to 350°F.
2. Press tofu to remove all liquid, then crumble into a mixing bowl.
3. Add dry seasonings and mix into tofu until evenly distributed, then add diced potatoes and mix until evenly coated.
4. Pour onto a lined baking sheet and bake for 20 minutes. Check midway through and turn the scramble mixture to bake all sides.
5. While the scramble is cooking, dry sauté mushrooms and diced red bell pepper and set aside. If they begin to stick, add 1 tablespoon water or vegetable broth and cook until desired tenderness. Once mushrooms are completely cooked, remove from heat, add spinach to mushroom and bell pepper pan and cover with lid until spinach is wilted.
6. Once the scramble mixture is completely cooked, remove from the oven.