Plant Based Breakfast Tacos
- Preparation Time : 20 mins | Cooking Time : 10 mins | Makes 4 Servings
Full of flavor Vegan Breakfast Tacos with avocado, lime and pickled onions.
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Ingredients List
- 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
DIRECTIONS
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For Pickled Red Onions, toss onions, vinegar, salt and sugar in medium bowl and set aside.
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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.
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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® Plant Based Mayo Spread and Dressing, then beans and and cook, stirring, until heated through.
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Fill tortillas evenly with tofu mixture. Garnish if desired, with additional Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing, roasted butternut squash cubes, avocado slices, cilantro springs and lime wedges. Serve with Pickled Onions.
