Tofu breakfast tacos with salsa
Tofu breakfast tacos with salsa
220 cals, 13p, 26c, 6f (per meal)
  • ,
  • Extra firm tofu, drained
    14 oz (397g)
  • Onion powder
    2 tsp (5g)
  • Garlic powder
    4 dash (2g)
  • Corn tortilla
    8 tortilla, medium (approx 6" dia) (208g)
  • Salsa
    1/2 cup (130g)
  • Turmeric, ground
    2 dash (1g)
  • 1
    Place drained tofu on a plate. Place another plate on top of it and put about 1 pound of weight on it (book, cans, etc) for about 20 minutes to help the liquid drain out. Pour away excess liquid.
    In a bowl, crumble the tofu and sprinkle with the turmeric, onion powder, and garlic powder. Toss until coated.
    Heat a large skillet over medium heat. Once hot, add the tofu mixture and mix. Stir frequently to prevent sticking. Cook until tofu is browned and crisp- about 5 minutes.
    Serve on warm tortillas and top with salsa.
    To store: Store any extra cooked tofu in an air-tight container in the fridge. Should last about 3 days. Reheat on stovetop or by microwaving.
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