
4 Serving
Breakfast
Breakfast Tacos
with Crispy Potatoes & Chipotle Aioli
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
360
FAT
15g
CARBOHYDRATES
41g
PROTEIN
21g
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INGREDIENTS
- 8 oz Yukon Gold potatoes, chopped into bite-size pieces
- 10 oz organic extra firm tofu, patted dry and crumbled
- ¼ tsp ground turmeric
- 8 corn tortillas
- ¼ cup vegan mayo
- ½ tsp chipotle morita powder
- ½ oz fresh cilantro
- 4 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
360
FAT
15g
CARBOHYDRATES
41g
PROTEIN
21g
Share this Recipe:
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.
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