Tacos for Breakfast Recipe | Veggie Fest

Ingredients

• 1 14 or 16-ounce package extra firm tofu
• 1 medium onion, diced
• 6 cloves garlic, minced
• 1 package gluten-free soy chorizo (available at some natural foods markets and Trader Joes), optional
• 3 cups Yukon gold potatoes, peeled and cubed (or frozen oil-free cubed hash browns)
• 1 tablespoon reduced sodium tamari (gluten-free soy) sauce
• 2 teaspoons taco seasoning
• 1 teaspoon all-purpose chili powder
• ½ teaspoon ground cumin
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 ½ teaspoons ground turmeric
• 1 teaspoon black salt
• 8-10 ounces spinach, chopped
• Salt and pepper to taste
• 12 corn or small flour tortillas
• 1 large tomato, diced
• Shredded lettuce
• Salsa or pico de gallo
• Sour cream of your choice
• Guacamole
• Or try our Cashew Tofu Sour Cream
• Dairy or vegan cheese