Breakfast Tacos | Tofu-Egg Veggie Scramble with Pico de Gallo | High-Protein Breakfasts

Breakfast tacos with Connor! Today we made an amazing meal together! The star was pico de Gallo salsa but it would be nothing without some nice breakfast tacos! Connor made his with steak and I made mine with tofu, egg and veggies. Check out Connor’s page to see the beautiful tacos he made! @connor.cooks 

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Tofu-Egg Veggie Scramble with Pico de Gallo and Avocado

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Serves 2-3

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* ⅓ lb firm tofu, crumbled

* 2 eggs

* 5-6 button mushrooms, sliced thin 

* ¼ onion, sliced thin

* 1 small zucchini 

* Vegetable oil

* Corn tortillas

* Pico de gallo salsa

* Avocado

1. In a large pan, heat some oil and sauté mushrooms first for a couple minutes or slightly golden. Then add onions and zucchini. Cook a couple more minutes or veggies are softened.

2. Then add eggs and cook a minute or two. And then add crumbled tofu and keep stirring until slightly golden brown. Add a pinch or two of salt especially on mushrooms and tofu as you cook them. Take off heat.

3. Heat tortillas and fill tortillas with scramble, then too with salsa and avocado. Eat immediately. (Pico de gallo recipe here)

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Breakfast tacos with Connor! Today we made an amazing meal together! The star was pico de Gallo salsa but it would be nothing without some nice breakfast tacos! Connor made his with steak and I made mine with tofu, egg and veggies. Check out Connor’s page to see the beautiful tacos he made! @connor.cooks . Tofu Veggie Scramble with Pico de Gallo and Avocado . Serves 2-3 . * ⅓ lb firm tofu, crumbled * 2 eggs * 5-6 button mushrooms, sliced thin * ¼ onion, sliced thin * 1 small zucchini, chopped small * Vegetable oil * Corn tortillas * Pico de gallo salsa * Avocado 1. In a large pan, heat some oil and sauté mushrooms first for a couple minutes or slightly golden. Then add onions and zucchini. Cook a couple more minutes or veggies are softened. 2. Then add eggs and cook a minute or two. And then add crumbled tofu and keep stirring until slightly golden brown. Add a pinch or two of salt especially on mushrooms and tofu as you cook them. Take off heat. 3. Heat tortillas and fill tortillas with scramble, then too with salsa and avocado. Eat immediately. (Pico de gallo recipe coming soon) . #tacos #tacosarelife #breakfastacos #tofu #tofuscramble #tofueggs #picodegallo #corntortillas #glutenfree #whole30 #lowcarb #eatclean #instarecipe #instadelcious #socal #mexicanfood #mexicanfoodporn @guerrerotortillas

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Jul 9, 2020 at 2:23pm PDT

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