Tofu Scramble Breakfast Tacos

- 1 tablespoon olive oil 

- 1 12oz container of extra firm tofu, drained* 

- 3 plum tomatoes, diced 

- 1/2 teaspoon garlic powder 

- 1/2 teaspoon onion powder 

- 1/4 teaspoon chili powder 

- 6 corn tortillas 

- 1/4 cup fire roasted tomato salsa (I get mine from TJ's) 

- 2 small avocados, sliced 

- Fresh cilantro 

- 1 lime 

1. Drizzle olive oil into sautee pan before crumbling tofu in with your hands. Mix in tomatoes, spices, salt, and pepper. Cook over medium high heat, stirring occasionally for about 7 minutes until slightly browned. 

2. Meanwhile, toast tortillas in a dry small pan over medium heat until crisp and slightly browned on each side. 

3. To assemble tacos, add tofu scramble, salsa, and avocado to each taco shell. Top with cilantro and a squeeze of lime juice. Serve immediately. 

* I used Trader Joe's extra firm high protein tofu, which isn't packed in water. No problem if you are using extra firm tofu that is packed in water, just know that you will need to cook it for about 10-15 minutes instead of 7 and the end result may not appear as brown as it does in these photos. That being said, I make it this way all the time and it's absolutely delicious!