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Vegan Breakfast Tacos
PREP
20mins
COOK
10mins
SERVES
4 people
TOTAL
30mins
Full of flavour Vegan Breakfast Tacos with avocado, lime and pickled onions.
INGREDIENTS
- Pickled Red Onions
- 1 red onion, thinly sliced
- 1/3 cup (75 mL) vinegar
- 1 pinch each salt and sugar
- Tacos
- 1 package (454 g) soft tofu
- 2 Tbsp. (30 mL) vegetable oil
- 1/2 onion, chopped
- 1 tsp. (5 mL) chili powder
- 3 Tbsp. Hellmann's® Vegan
- 1 cup (250 mL) canned low sodium black beans, rinsed and drained
- 12 corn tortillas, warmed
METHOD
-
For Pickled Red Onions, toss onions, vinegar, salt and sugar in medium bowl and set aside.
-
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.
-
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® Vegan, then beans and and cook, stirring, until heated through.
-
Fill tortillas evenly with tofu mixture. Garnish if desired, with additional Hellmann's® Dressing, roasted butternut squash cubes, avocado slices, cilantro springs and lime wedges. Serve with Pickled Onions.
