Soy Chorizo and Tofu Breakfast Tacos

Ingredients: 1 medium potato chopped into large chunks 14 oz. firm tofu drained and pressed 1 tablespoon olive oil 1  cup chopped red pepper

Ingredients: 12 oz. soy chorizo 4 cups spinach Corn tortillas Vegan Sour Cream optional

Put chopped potato in a pan and cover with cold water. Bring to a boil over medium heat. Cook until tender. Drain the water and let the potato cool. Once cooled, peel and cut into small chunks.

Heat olive oil in a pan and add pressed tofu. Cook until tofu starts to brown. Add chopped red pepper and cook until crisp tender.

Add soy chorizo and chopped potato and cook for several minutes more. Add spinach and cook until wilted. Spoon some of the mixture into warm tortillas and serve with vegan sour cream.

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