
4 Serving
Breakfast
Breakfast Tacos
with Crispy Potatoes & Chipotle Aioli
Cook Time
4 Servings | 15 min
Nutrition (per serving)
CALORIES
360
FAT
15g
CARBOHYDRATES
41g
PROTEIN
21g
Get Recipes Delivered
INGREDIENTS
Allergens: soy, wheat
Tools: Large nonstick skillet, Baking sheet
Cook Time
4 Servings | 15 min
Nutrition (per serving)
CALORIES
360
FAT
15g
CARBOHYDRATES
41g
PROTEIN
21g
Get Recipes Delivered
INSTRUCTIONS
1
Roast the potatoes
Preheat the oven to 400°F. Add 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. Add tofu, turmeric, ¼ tsp salt, and a pinch of pepper and cook until tofu is lightly browned in places, 5 to 7 minutes.
3
Serve
Wrap tortillas in foil and warm in the oven, 4 to 5 minutes. Add mayo, just ⅛ tsp chipotle morita powder, and a pinch of salt to a small bowl and stir the chipotle aioli. Divide tortillas between plates and top with scrambled tofu, crispy potatoes, chipotle aioli, and cilantro. TIP: Add more chipotle morita powder if you prefer.
SIMILAR RECIPES
SOLD OUT

2 or 4 or 6 Serving
Dinner
Rainbow Salads with BBQ Tofu & Blood Orange Balsamic Vinaigrette
30 Mins
/
590 Calories
SOLD OUT

2 or 6 Serving
Dinner
Miso Mustard Soba Noodles with Tofu & Shaved Vegetables
25 Mins
/
560 Calories
SOLD OUT

2 or 4 Serving
Dinner
Banh Mi Sandwiches with Teriyaki Tofu & Quick Pickled Vegetables
30 Mins
/
590 Calories
SOLD OUT

2 or 6 Serving
Dinner
Eggless Salad Bowls with Lemon Butter Asparagus & Quinoa Pilaf
25 Mins
/
500 Calories
SOLD OUT

2 or 4 Serving
Dinner
Moroccan Carrot Pancakes with Citrus Salad & Cilantro Chutney
40 Mins
/
450 Calories