Bakerita · by Rachel Conners★ 5.0 (1)
Tofu & Chorizo Vegan Breakfast Tacos
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 34%
CARBS 21G33% OF CAL
6G FIBER11G OTHER3G TOTAL SUGAR
FAT 13G46% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breakfast tacos filled with tofu scramble and soy chorizo, topped with salsa, avocado, and cilantro. A protein-packed vegan breakfast ready in 20 minutes.
mainmexicantacotofu🍳 skillet⚡ microwavedairy freegluten free
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (15 oz.) block firm tofu (drained and extra water squeezed out gently)
- 2 tablespoons nutritional yeast
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ (6 oz.) package soy chorizo (I used Trader Joe's)
- ⅓ cup creamy plain unsweetened dairy-free milk (I used oat milk)
- Salsa
- Sliced avocado or guacamole (I make a simple guacamole by mashing avocado with salt & lime juice to taste)
- 6 corn tortillas
- Cilantro & lime (optional)
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 34%
CARBS 21G33% OF CAL
6G FIBER11G OTHER3G TOTAL SUGAR
FAT 13G46% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 580mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 505mg
- Calcium
- 549mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 580MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.