Taco Scramble Recipes

TOFU SCRAMBLE TACOS

These tofu tacos are a quick, easy, vegetarian meal and makes enough for dinner and lunch the next day. I keep an all-natural taco seasoning on hand to use in these but you can easily use your own blend of spices. They're versatile and can be jazzed up with olives, jalepenos, cheese, avocado, or pico de gallo. This can also be just as tasty eaten on it's own or over brown rice.

Provided by thesinglebite

Categories Mexican

Time 30m

Yield 4 tacos, 2 serving(s)

Number Of Ingredients 9

Tofu Scramble Tacos image

Steps:

Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside.
Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off.
Fill tortillas and top as desired. Enjoy!
*Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.

Nutrition Facts : Calories 206.6, Fat 5.1, SaturatedFat 1, Sodium 106.3, Carbohydrate 33.8, Fiber 6, Sugar 5.1, Protein 10.7

Ingredients

0.333 (16 1/16 ounce) package extra firm tofu, rinsed, drained and pressed*
1/2 cup diced green pepper
1/4 cup diced onion
1/2 cup canned diced tomato (preferably with green chilis)
1/3 cup corn (if frozen, thaw first)
2 -3 teaspoons taco seasoning
salt
4 corn tortillas
cooking spray

TOFU SCRAMBLE BREAKFAST TACOS RECIPE BY TASTY

Here's what you need: olive oil, tofu, low sodium soy sauce, nutritional yeast, turmeric, garlic powder, black pepper, spinach, whole wheat tortillas, avocado, red pepper, hot sauce

Provided by Rachel Gaewski

Categories Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 12

Tofu Scramble Breakfast Tacos Recipe by Tasty image

Steps:

In a medium-sized sauté pan, add olive oil and tofu, and sauté until lightly browned.
Add in soy sauce, nutritional yeast, garlic powder, turmeric, black pepper, red pepper, and spinach, then sauté for 3-5 more minutes or until spinach is wilted.
Serve immediately on tortillas and top with avocado, and hot sauce.
Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 60 grams, Fat 26 grams, Fiber 7 grams, Protein 17 grams, Sugar 6 grams

Ingredients

1 tablespoon olive oil
⅓ block tofu
1 tablespoon low sodium soy sauce
1 tablespoon nutritional yeast
½ teaspoon turmeric
¾ teaspoon garlic powder
black pepper, to taste
1 cup spinach
2 whole wheat tortillas
¼ avocado, sliced
½ red pepper, diced
hot sauce, optional

SCRAMBLED EGG TACOS

Provided by Michael Symon : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Scrambled Egg Tacos image

Steps:

For the tomatillo salsa: Preheat your oven to 450 degrees F.
Lay out the tomatillos, red onion and jalapeno on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper then roast until slightly charred and softened, 10 minutes. Remove from the oven and let cool slightly. Pour into the bowl of a food processor and puree until relatively smooth. Add the cilantro and lime juice and adjust with salt.
For the scrambled eggs: Place a saute pan over medium heat. In the meantime, scramble your eggs in a bowl, being sure not to have any long strands of egg whites hanging off of your fork.
When the pan is hot, add the butter and swirl it around as it melts to coat the pan. Pour in your eggs and continue to scramble them in the pan so you have small curds. Season with salt and pepper and cook until the eggs are loose and still somewhat runny. Stir in the Mexican crema to stop the eggs from cooking further.
To serve: Build a taco by spooning some of the soft scrambled eggs on a tortilla. Top with more Mexican crema and the Tomatillo Salsa and cilantro.

Ingredients

8 tomatillos, husked, then halved
1 small red onion, quartered
1 jalapeno, seeded and halved
Olive oil, for roasting
Kosher salt and freshly ground black pepper
1 cup picked cilantro leaves
Juice of 2 limes
8 large eggs
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon Mexican crema
8 corn tortillas, warmed, for serving
Cilantro, for serving

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