Tofu Breakfast Tacos with Paprika Potatoes & Fresh Chives

Serving Size 6

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Created by The Purple Carrot

10 oz red bliss potatoes, quartered

2 tsp smoked paprika

6 oz cherry tomatoes, halved

15.5 oz Nasoya Organic Extra Firm Tofu, crumbled

½ tsp ground turmeric

Salt and pepper

12 six-inch corn tortillas

¼ cup vegan sour cream

½ oz chives, thinly sliced

Salt and pepper

Preheat the oven to 450°F. Toss the quartered potatoes with 1 tbsp olive oil, smoked paprika, and a pinch of salt and pepper on a baking sheet. Roast potatoes until brown and crispy, 15 to 20 minutes.
Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Once hot, add the halved cherry tomatoes and sprinkle with a pinch of salt. Cook, tossing occasionally, until lightly blistered, about 3 to 5 minutes.
Transfer the cherry tomatoes to a bowl and return the skillet to medium-high heat with 1 tbsp olive oil. Add the crumbled tofu and ground turmeric to the skillet, sprinkle with salt and pepper, and cook tofu until slightly crispy, about 5 to 6 minutes.
Wrap the tortillas in foil and place them into the oven to warm, about 3 to 5 minutes.
Top each warm tortilla with paprika potatoes, blistered tomatoes, and scrambled tofu. Dollop tofu breakfast tacos with sour cream and sprinkle with chives. Fold in half to eat and enjoy!