Okay, full disclosure: the first time you make these breakfast tacos, they might take 12 or 13 minutes. But that's because you're reading the recipe and getting familiar with what to grab from the fridge and pantry. Once you've made them once or twice, it's smooth sailing. You grab your tortillas while the skillet heats, grab the tofu while the tortillas warm, then grab the spinach and slice the avocado while the tofu cooks, and before you know it, a fresh hot breakfast is helping you greet the day in style.
With that out of the way, these guys are seriously easy to love. Fluffy crumbled tofu and a little fresh spinach wilted in a mix of sesame oil and tamari make for a light but flavorful combination. Top it all with ripe avocado slices doused with hot sauce, and that lovely mess is fully ready to be hugged in a warm corn tortilla. As a bonus, it takes only a few minutes longer to feed four as it does one (because the tofu will take longer to brown in a more crowded skillet), so this recipe scales decently.
Perfect and fast enough for breakfast, you may find yourself adding a side salad and a Bloody Mary to make these guys into brunch, or a side salad and cold Pilsner for dinner in a snap. Don't say I didn't warn you.
Ten-Minute Breakfast Tacos
2 six-inch soft corn tortillas
1/3 block firm or extra firm tofu
1/8-1/4 tsp (to taste) fine sea or kosher salt
freshly cracked black pepper
2 tsp nutritional yeast
1/2 ripe avocado, pitted
1 tsp sesame oil
generous handful fresh baby spinach
1 tsp reduced-sodium tamari
hot sauce, to serve [see note]
Heat a large nonstick skillet over medium-high heat. Heat oven on warm setting.
Place tortillas in skillet. Heat for a minute on each side, or until tortillas are pliable and beginning to puff in spots. Transfer tortillas to oven rack to keep warm.
Crumble tofu into hot skillet. Sprinkle salt, pepper, and nutritional yeast over top. Let cook, undisturbed, two minutes. Meanwhile, slice avocado half while still in its skin.
Reduce heat to medium-low, toss tofu, and let cook one minute, undisturbed. Toss again and let cook one last minute. Remove tortillas from oven, transfer to serving plate, toss tofu again and spread evenly over tortillas.
Return skillet to heat. Add sesame oil, then spinach. Pour tamari over spinach and cook until wilted down, stirring constantly. Divide between tacos.
Scoop avocado slices from skin with a spoon and divide between tacos. Top with hot sauce and serve at once.
[Note: these benefit from an acidic finish, so if you do not like hot sauce, squeeze a lime wedge over tacos before serving.]