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Vegan Breakfast Tacos
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
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
MADE WITH
Directions
-
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.
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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® Vegan, 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® Dressing, roasted butternut squash cubes, avocado slices, cilantro springs and lime wedges. Serve with Pickled Onions.
Chef's Tip
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