Vegan Breakfast Tacos

Name: Vegan Breakfast Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
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 tortilla, warmed

Full of flavour Vegan Breakfast Tacos with avocado, lime and pickled onions.

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value
Energy (kcal)	410.0
Protein (g)	17.0 g
Carbohydrates (g)	47.0 g
Sugar (g)	3.0 g
Fat (g)	18.0 g
Fibre	10.0 g
Calcium	225.0 mg
Sodium(mg)	270.0 mg
Saturated Fat (g)	2.5 g
Trans Fat (g)	0.1 g
Cholesterol (mg)	0.0 mg
Iron	3.5 mg
Potassium	400.0 mg
Vitamin B12

4 People

Servings
20 Mins

Prep Time
10 Mins

Cooking Time
30 Mins

Ready In

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 tortilla, warmed

MADE WITH

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.