Oh Em Geee breakfast!!! This is my latest obsession. Who needs eggs and bacon?! These little breakfast tacos are so delicious and nutritious. Loaded with protein, antioxidants and minerals such as calcium and iron they are perfect post workout meal.
I like adding different textures to it, avocado for creaminess, cabbage for crunch and I toast tortillas over the stovetop to give it a lightly smokey flavor.
- 100 firm tofu
- handfull of spinach
- 1 spring onion
- 1/4 tsp turmeric
- salt and pepper to taste
- 2 small whole-wheat or corn tortillas
- 1/2 avocado
- handfull shredded cabbage
- 2tbs cashew cream
- chili slices (optional)
- coriander to garnish Method:
Mash the tofu with the fork. Add it to the frying pan with turmeric, salt and pepper. Add a tablespoon of water if it’s too dry. Then add spinach and spring onions. Let it wilt and set aside.
To assemble the tacos, toast tortillas over the fire of your stovetop. Scoop the tofu onto tortillas. Top it with shredded cabbage and avocado slices. Drizzle cashew cream over it and garnish with coriander and chilies. Squeeze some lemon juice onto your tacos if you like, I prefer it with just the cashew cream. I usually have these tacos with some greens on the side, like romaine or other lettuce.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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