Breakfast Tofu Tacos with Chimichurri
A bold, herby twist on breakfast tacos — with no eggs, no problem.
Breakfast Tofu Tacos with Chimichurri
This flavor-packed breakfast skips the eggs but not the satisfaction. Spiced tofu takes on a golden hue and soaks up all the jalapeño-herb magic of our Chimichurri. Load it into warm tortillas, top with fresh cilantro, and you’re off to a spicy, savory start.
Ingredients:
- 1 block firm tofu, crumbled
- 1/4 cup diced bell pepper
- 1/4 cup diced onions
- 1/2 tsp turmeric
- Salt and pepper to taste
- 4 small corn tortillas
- 1 pack Howl at the Spoon Chimichurri Sauce
- Fresh cilantro for garnish
- Olive oil for cooking
Instructions:
- Heat olive oil in a skillet over medium heat. Sauté bell pepper and onion until softened.
- Add crumbled tofu, turmeric, salt, and pepper. Stir and cook until heated through and slightly golden.
- Warm tortillas and fill with the tofu scramble. Drizzle with Chimichurri and top with fresh cilantro.
- Serve hot — or wrap and take breakfast on the road.
Flavor tip: Add avocado slices, shredded cabbage, or a squeeze of lime for extra brightness./chimichurri" class="button button--primary">Get Chimichurri
