vegan breakfast tacos

Ingredients for the tofu scramble:

1⁄3 cup almond milk
2 tablespoon nutritional yeast
2 garlic cloves, minced
1⁄2 teaspoon Dijon mustard
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground cumin
1 tablespoon-extra virgin olive oil
1⁄2 cup chopped onion
14 ounces extra-firm tofu, patted dry and crumbled 

Kosher salt 

Freshly ground black pepper 

For serving:

4 flour tortillas

Vegan shredded cheese

I can vegetarian refried beans

Thinly sliced avocado

Chopped cilantro

Salsa or hot sauce

Directions:

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and 1⁄2 teaspoon salt. Set aside. 

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for five minutes. Stir in the tofu and cook for three to five minutes, until the tofu is thoroughly heated. 

Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt and freshly ground black pepper. 

Meanwhile sprinkle the flour tortillas with vegan shredded cheese and broil until it melts slightly.

Warm the refried beans in a saucepan.

To assemble top each cheese covered tortilla with some refried beans, then the tofu scramble, avocado slices, and chopped cilantro. Serve salsa and/or hot sauce on the side.

Makes 4