Posts tagged with Breakfast

Meatless Monday recipe of the week: Tofu Breakfast Tacos

Breakfast for dinner? Totally possible when trying to make your Mondays meatless.

Of course, pancakes, omelets, muffins and other breakfast staples are generally vegetarian, but you don't have to stop there. Throw in tofu, and you can have a scramble without the cholesterol of an egg dish.

And if you have a scramble, you have what you need to make breakfast burritos or, in this case, tacos. Pair the basic tofu scramble with your early-morning faves like potatoes, avocados, caramelized onions, etc. Wrap it all in corn tortillas, maybe serve it with a side of fruit salad and call it breakfast for dinner.

Note: The draining step may seem silly, but it's very important so that your scramble isn't watery. What I like to do is start the tofu draining the very second I get home. I just drop my purse and do it. Then I go about putting things away, getting the mail, preparing the other ingredients, etc. By the time I'm ready to crumble the tofu, it's nice and dry.

Tofu Breakfast Tacos

1 (14-ounce) package extra-firm tofu, drained

1/4 cup whole wheat flour

1/4 cup nutritional yeast

2 teaspoons onion powder

1/2 teaspoon garlic powder

1/4 teaspoon turmeric

2 tablespoons Bragg Liquid Aminos (or reduced-sodium soy sauce)

8 corn tortillas, warmed


Toppings of choice: onions, cilantro, greens, potatoes, avocado, etc.

Drain tofu and place the block on a plate. Cover with another plate and weight the top with a food can or other object of about 1 pound. Let stand 20 to 30 minutes to extract excess liquid. Pour off liquid. Crumble tofu and place it in a bowl. Sprinkle with flour, yeast, onion powder, garlic powder and turmeric and toss. Sprinkle with liquid aminos and toss again.

Heat a large cast-iron skillet or nonstick pan over medium heat until hot. Add tofu mixture and cook, stirring and scraping the bottom of the pan frequently with a spatula to prevent sticking, until tofu is browned and crisp in places. Serve with the warmed tortillas, salsa and toppings of choice and let diners assemble their own tacos.

— Recipe from


Meatless Monday recipe of the week: Apple-icious Breakfast Quesadilla

I don't see any reason why this simple quesadilla can't be had for dinner just as easily as for breakfast. Have this on the side of any meat-free Thanksgiving leftovers, or just make a simple side salad, and you've got a quick and tasty meal.

Apple-icious Breakfast Quesadilla

2 6-inch flour tortillas

1/2 cup unsweetened applesauce

1/4 cup shredded reduced-fat Monterey jack cheese

2 tablespoons low-fat sour cream

1/2 teaspoon cinnamon (or to taste)

2 teaspoons honey (or maple syrup) (optional)

Preheat oven to 400 degrees.

Place one whole wheat flour tortilla on an ungreased baking sheet. Spread half of the applesauce over tortilla; reserve half for garnish. Sprinkle half of cinnamon over applesauce. Top with cheese and second tortilla. Sprinkle remaining cinnamon on top.

Bake at 400 degrees for 6 to 8 minutes or until golden brown. Cool 2 minutes.

Cut into quarters and serve with reserved applesauce and sour cream. Add honey or maple syrup to these garnishes (or mix in more cinnamon) if desired. Serves 2.

— Recipes from