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Spicy breakfast tacos

Spicy breakfast tacos

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 15.36oz

Ingredients

Scramble

  • 4 tablespoons Oil, canola
  • 5 1/3 cups Tofu, extra firm, drained, pressed, cubed, crumbled
  • 2 tablespoons Yeast, nutritional
  • 1 tablespoon Turmeric, ground
  • 1 tablespoon Onion, powder
  • 1 tablespoon Salt, Kosher
  • 2 teaspoons Garlic, powder
  • 1 1/2 teaspoons Pepper, black, ground
  • 3/4 cup Pico de Gallo, premade, spicy

Lentil crumble

  • 2 tablespoons Oil, canola
  • 2 cups Onions, yellow, small dice
  • 2 tablespoons Peppers, jalapeno, fresh, chopped
  • 2 tablespoons Garlic, cloves, peeled, minced
  • 4 1/2 cups Mushrooms, white, button, chopped
  • 2 tablespoons Soy sauce, light sodium
  • 3/4 cup Cornstarch
  • 2 tablespoons Tomato paste, canned
  • 4 cups Beans, lentils, canned, drained, rinsed
  • 1 teaspoon Salt, Kosher
  • 1 teaspoon Pepper, black, ground

Cilantro crema

  • 1 1/2 cups Vegan yogurt, soy, plain
  • 3 tablespoons Limes, juice
  • 1 tablespoon Vinegar, apple cider
  • 1 1/2 teaspoons Garlic, powder
  • 1/4 teaspoon Salt, Kosher
  • 3/4 cup Cilantro, fresh, leaves

For service

  • 24 each Tortilla, corn, shells, 8"
  • 3 cups Avocados, fresh, medium dice

Instructions

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, garlic powder, and pepper and 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.

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.

For cilantro crema

  • Combine vegan yogurt, lime juice, vinegar, garlic powder and salt in a blender and process until smooth. Add cilantro and pulse until flaked throughout. Store in a sealed container in cooler until service.

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 avocado and 1 tablespoon crema.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 15.36oz | Calories: 572kcal | Carbohydrates: 78g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Sodium: 596mg | Fiber: 15g | Sugar: 7g