Oil-Free Vegan Breakfast Tacos!

Good morning, colorful tacos! These can actually be eaten any time, but they use tofu crumble instead of eggs that would be found in non-vegan breakfast tacos. This recipe is fun, customizable, and totally oil and sugar-free!

Ingredients:

- Package of corn tortillas (most of these are already oil-free!)

- Can of black beans

- Can of kidney beans

- Package of extra-firm tofu

- Packet of taco seasoning

- Onion

- Low sodium veggie broth

TOPPINGS:

- Purple cabbage

- Sweet peppers

- Cilantro

- Lime

- Optional salsa

HOW TO:

1. Chop up your onion and add it to a pan with about 1/4 cup of low sodium veggie broth. Heat this up until your onion is nice and golden/see-through.

2. Drain your extra-firm tofu and rip it apart into small pieces like a scramble. You can also just squeeze it in your hands into little crumbles.

3. Add the tofu scramble, both cans of beans, and a packet of taco seasoning to the pan.

4. Just heat this up for a few minutes until everything is mixed together and warmed up!

5. Heat up your corn tortilla in the oven for a few minutes, so it's to the consistency of your liking. I like mine still bendy, so I only leave it in until it's warmed slightly.

6. Assemble your taco! Add the bean/tofu mix, cabbage, sweet peppers, cilantro, a squeeze of lime, and optional to add some salsa as well. Most store-bought salsa is already oil-free! I also added some rice to mine.

WATCH ME PREPARE THIS MEAL ON INSTAGRAM!

Show me how you make your breakfast tacos! Tag me on instagram @EatPlantsWithHolly!