(vegan, can be gluten free)
May I start out by saying, this is one of my favourite recipes on here for so many reasons. First of all, who doesn’t love tacos? Or breakfast for that matter? And hey, if you don’t like tacos, make this into a wrap instead… Or a scramble with a side of toast! If you don’t like breakfast, these guys can easily pass for lunch or dinner. Second, they are entirely customizable. I enjoy these with a tofu scramble, but you can easily make them with lentils or even eggs. And then there are the mix-ins and toppings and sauce options – the possibilities are endless with these breakfast (or lunch.. or dinner…) tacos!
As much as I would love to get into all the possible combos of this recipe, I have kept things simple with a foolproof and classic recipe for spicy, crunchy, flavour-packed tacos you can enjoy for breakfast, or anytime of the day!
Nutrition Note: Plant-based Iron & Vitamin C
Tofu and legumes, as well as spinach, are great sources of plant-based iron. Although plant-based iron (nonheme) is less readily absorbed than animal-based iron (heme), you can boost its absorption by consuming it with a source of vitamin C! In these tacos for example, I have added bell peppers and purple/red cabbage as vitamin C sources alongside the tofu, and have cooked the tofu scramble in a cast-iron pan, which adds extra nonheme iron. These little additions and tweaks can be important, especially if you are vegetarian or vegan, or have increased iron needs.Print
Smolin LA, Grosvenor MB, Gurfinkel D. Nutrition Science and Applications, Second Canadian Edition. Wiley. 2015.