Breakfast Scramble Tacos
- 1 Tbsp. oil
- 1/2 block tofu, pressed
- 1/4 cup soy chorizo
- 1 cup chopped kale or spinach
- 6 small corn tortillas, warmed
- Optional toppings: cilantro, vegan sour cream, vegan cheese, cayenne pepper
- Warm the oil in a pan over medium heat and crumble in the tofu. Cook, stirring regularly, for about 5 minutes.
- Add the soy chorizo and mix well. Heat for a couple of minutes, then add the chopped greens and cook until wilted.
- Divide evenly among the warmed tortillas and add desired toppings.