Tofu Scramble Tacos
These Tofu Scramble Tacos are layered with seasoned scrambled tofu, soyrizo, pinto beans, avocado and a dairy-free chipotle ranch!
Equipment
Ingredients
FOR THE BEANS
- 1 tablespoon olive oil
- 1/2 red onion diced
- 6 ounces soyrizo
- 1 15-ounce can pinto beans drained and rinsed
- 1 4-ounce can green chiles
- 1.5 tablespoons taco seasoning
FOR THE TOFU SCRAMBLE
- 1 tablespoons olive oil
- 1 14-ounce block firm tofu drained and pressed
- 1/2 red onion diced
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- salt to taste
FOR THE YOGURT RANCH
- 1/2 cup non-dairy yogurt unsweetened
- 1-2 chipotles in adobo diced
- 1-2 teaspoons adobo sauce from the chipotle can
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1 tablespoon apple cider vinegar
- salt & pepper to taste
FOR THE TACOS
- 8 tortillas I used flour
- 2 avocados sliced
- cilantro chopped
- red pepper flakes
Instructions
- Heat the oil in a skillet over medium heat. Add the onion & soyrizo and crumble it with a wooden spoon. Pour in the beans, green chiles & taco seasoning. Mix until combined. Pout in 1/4 cup of water and lower heat. Simmer until ready to serve, adding more water if it dries out.
- In a separate skillet, heat the olive oil over medium heat. Add the tofu and crumble. Pour in the onion & dry seasonings and mix to combine. Cook for 3-5 minutes, or until the tofu is heated through and the onion is tender. Taste and adjust the seasonings as needed.
- Meanwhile, mix the ranch ingredients in a bowl. Taste and adjust the seasonings as needed.
- Heat the tortillas over an open flame (or in a skillet). To assemble, layer each tortilla with beans/soyrizo, tofu scramble, avocado, ranch, cilantro and red pepper flakes.
Video
Nutrition
Calories: 319kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g