Full of flavor Vegan Breakfast Tacos with avocado, lime and pickled onions.
INGREDIENTS
Pickled Red Onions
1 medium red onion, thinly sliced
1/3 cup vinegar
1 pinch each salt and sugar
Tacos
1 package (14 oz.) soft tofu
2 Tbsp. vegetable oil
1/2 onion, chopped
1 tsp. chili powder
3 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread
1 cup rinsed and drained low sodium black beans
12 corn tortillas, warmed
Nutritional information
Amount per serving
Calories410
Total Fat18g
Saturated Fat2.5g
Trans Fat0g
Cholesterol0mg
Sodium270mg
Total Carbs47g
Dietary Fiber9g
Sugars3g
Protein17g
Vitamin D0mcg
Calcium219mg
Iron3mg
Potassium388mg
METHOD
1
For Pickled Red Onions, toss onions, vinegar, salt and sugar in medium bowl and set aside.
2
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. <BR>
3
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® or Best Foods® Vegan Dressing and Spread, then beans and and cook, stirring, until heated through. <BR>
4
Fill tortillas evenly with tofu mixture. Garnish if desired, with additional Hellmann's® or Best Foods® Vegan Dressing and Spread, roasted butternut squash cubes, avocado slices, cilantro springs and lime wedges. Serve with Pickled Onions. <BR>
