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Plant Based Breakfast Tacos
Full of flavor Vegan Breakfast Tacos with avocado, lime and pickled onions.
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 410.0 |
| Total Carbohydrates (g) | 47.0 g |
| Fibre (g) | 9.0 g |
| Sodium (mg) | 270.0 mg |
| Fat (g) | 18.0 g |
| Saturated Fat (g) | 2.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 0.0 mg |
| Iron (mg) | 3.0 mg |
| Potassium (mg) | 388.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
| Calcium (mg) | 219.0 mg |
| Sugar (g) | 3.0 g |
| Protein (g) | 17.0 g |
-
4 People
Servings
-
20 Mins
Prep Time
-
10 Mins
Cooking Time
-
30 Mins
Ready In
Ingredients
- Pickled red onions
- 1 medium red onion, thinly sliced
- 1/3 cup vinegar
- 1 pinch each salt and sugar
- Tacos
- 1 package (14 oz.) soft tofu
- 2 Tbsp. vegetable oil
- 1/2 onion, chopped
- 1 tsp. chili powder
- 3 tbsp Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
- 1 cup rinsed and drained low-sodium black beans
- 12 corn tortillas, warmed
Made With
Directions
-
For Pickled Red Onions, toss onions, vinegar, salt and sugar in medium bowl and set aside.
-
For Tacos, wrap tofu with paper towels and press out excess moisture. Heat oil in large nonstick skillet over medium-high heat and cook onions 3 minutes.
-
Add tofu and cook 6 minutes, stirring and breaking up with wooden spoon. Add chili powder and toss to coat the tofu mixture. Stir in Hellmann's® or Best Foods® Vegan Dressing and Spread, then beans and and cook, stirring, until heated through.
-
Fill tortillas evenly with tofu mixture. Garnish if desired, with additional Hellmann's® or Best Foods® Vegan Dressing and Spread, roasted butternut squash cubes, avocado slices, cilantro springs and lime wedges. Serve with Pickled Onions.
Chef's Tip
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