Breakfast Taco

Submitted by Rachel Anderson

Ingredients

  • 3 cups potato, peeled and diced
  • 1 Tbsp McKay’s Chicken Style Seasoning
  • 1 medium onion, diced fine
  • 1 Tbsp McKay’s Chicken Seasoning
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp red pepper flakes (optional)
  • ½ package Light Life "Bacon" (optional)
  • 16 soft corn tortillas
·Dressing:
  • ½ cup lemon juice
  • ¼ tsp garlic salt
  • ¼ tsp seasoned salt
  • 1 tsp salt
  • 1 tsp agave nectar
  • ¼ cup unsweetened almond milk
  • 2 medium avocados
  • ½ cup jalapeno nacho slice

Steps

  • Step 1

Add diced potatoes and McKay’s to 2 cups of water in a saucepan and boil until tender, about 5-10 minutes.

  • Step 2

Drain and rinse tofu, then, using paper towels, squeeze out the water.

  • Step 3

Spray a skillet with non-stick cooking spray. Add onion and sauté over medium high heat until clear.

  • Step 4

Crumble tofu to resemble scramble eggs while adding to onion.

  • Step 5

Add seasonings and sauté until moisture is evaporated. Do not overstir. Add potatoes.

  • Step 6

Spray a skillet with non-stick cooking spray. Add bacon strips and sauté until lightly browned. Cut each strip down the middle, then cut crosswise into small pieces. Add to tofu mixture.

  • Step 7

Heat tortillas in a hot skillet briefly until softened. Add 1/3 cup filling and fold over.

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