Spicy Breakfast Tacos

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 15.36 ounces

Ingredients

Scramble
4 tablespoons canola oil
9 1/2 cups tofu, extra firm, drained, pressed, crumble
2 tablespoons nutritional yeast
1 tablespoon ground turmeric
1 tablespoon onion powder
1 tablespoon Kosher salt
2 teaspoon garlic powder
1 1/2 teaspoon ground black pepper
3/4 cup pico de gallo, premade, spicy

Lentil crumble
2 tablespoons canola oil
2 cups yellow onion, small dice
2 tablespoons jalapeno peppers, chopped
2 tablespoons garlic cloves, peeled, minced
4 1/2 cups white button mushrooms, chopped
2 tablespoons soy sauce, low-sodium
3/4 cup cornstarch
2 tablespoons tomato paste, canned
4 cups lentils, canned, drained, rinsed
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Cilantro crema
1 1/2 cups vegan yogurt, plain
3 tablespoons lime juice
1 tablespoon apple cider vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon Kosher salt
3/4 cup cilantro, fresh

Service
24 corn tortilla shells, 8″
3 cups avocados, medium dice

Preparation

1. For scramble: On a flattop grill or large sauté pan, heat oil over medium heat. Add in tofu and break up using a spatula to resemble the texture of scrambled eggs. Add nutritional yeast, turmeric, onion powder, salt and pepper. Sauté for 5 minutes until seasonings absorb in tofu and remove excess water. Remove from heat and fold in Pico de Gallo. Scramble can be held hot in hotel pans until ready for service.
2. For lentil crumble: On a flattop grill or large sauté pan, heat oil over medium heat. Add onions and jalapenos and cook 5 minutes until translucent. Add garlic and mushrooms and cook 2 more minutes. Make a slurry with cornstarch and soy sauce. Add with tomato paste and cook 7 minutes until mushrooms begin to brown. Add lentils, salt and pepper and cook 7-8 minutes until crispy. Crumble can be held hot in hotel pans until ready for service.
3. For cilantro crema: Combine yogurt, lime juice, apple cider vinegar, garlic powder and salt in a blender and process until smooth. Add cilantro and pulse until flaked throughout. Store in a sealed contained in cooler until service.
4. For service: Place 2 tortillas on a plate. Portion 1/4 cup crumble and 1/4 cup scramble on each tortilla. Top each with 2 tablespoons of avocado and 1 tablespoon crema.

Nutrition information

Calories: 572 Total Fat: 22g Saturated Fat: 3g Trans Fat: 0g Carbohydrate: 78g Fiber: 15g Total Sugars: 6g Protein: 23g Sodium: 596mg