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Breakfast Tacos with Crispy Potatoes & Chipotle Aioli
4 Serving Breakfast

Breakfast Tacos

with Crispy Potatoes & Chipotle Aioli

Tags: Gluten-Free, Nut-Free, Quick and Easy
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
320
FAT
15g
CARBOHYDRATES
35g
PROTEIN
13g

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INGREDIENTS

  1. 8 oz red bliss potatoes
  2. 14 oz organic extra firm tofu
  3. ¼ tsp ground turmeric
  4. 8 corn tortillas
  5. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  6. ½ tsp chipotle morita powder
  7. ¼ oz fresh cilantro
  8. 4 tsp vegetable oil*
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: soy
Tools: Large nonstick skillet, Baking sheet
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
320
FAT
15g
CARBOHYDRATES
35g
PROTEIN
13g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the potatoes

Preheat the oven to 400°F. Chop potatoes into bite-size pieces. Add chopped potatoes, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast potatoes until crispy in places, 12 to 15 minutes.

2
Scramble the tofu

Heat 2 tsp vegetable oil in a large nonstick skillet over medium-high heat. Drain tofu and pat dry. Crumble tofu and add to the skillet. Sprinkle with turmeric, ¼ tsp salt, and a pinch of pepper. Cook until tofu is lightly browned in places, 5 to 7 minutes.

3
Serve

Wrap tortillas in foil and warm in the oven for 4 to 5 minutes. Add Vegenaise, just ⅛ tsp chipotle morita powder, and a pinch of salt to a small bowl. Mix the chipotle aioli. Divide warmed tortillas between plates and top with scrambled tofu, crispy potatoes, and chipotle aioli. Top breakfast tacos with cilantro sprigs. TIP: Add more chipotle morita powder if you prefer.

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