Cheesy Breakfast Tacos | IMPACT Magazine

Ingredients

• 2 cups frozen hash browns
• 4 Tbsp. avocado oil or neutral vegetable oil
• ½ tsp. garlic powder
• ½ tsp. sea salt
• ¼ tsp. ground black pepper
• 1 cup vegan sausage crumble
• ¼ cup finely chopped shallot (about 1 shallot)
• 1 cup crumbled medium or firm tofu (about ½ a brick)
• 2 Tbsp. nutritional yeast
• ½ tsp. turmeric
• ½ tsp. smoked paprika
• 2 cups finely chopped kale, stems removed
• 2 Tbsp. finely chopped pickled jalapeño
• 1 cup vegan cheddar shreds
• 8 (6-inch) corn tortillas
• 1 vine tomato, finely diced
• 1 green onion, finely chopped
• ½ cup vegan sour cream
• 1 lime, cut into wedges for serving