Mexi-Cal Breakfast Tacos

• 2 Tbsp. olive oil
• 8 corn tortillas
• 1 small white onion, peeled and diced
• 2 Tbsp. crushed garlic
• 4 stalks green onion, ends trimmed and diced
• 1/2 cup sliced white mushrooms (may substitute marinated cactus)
• 1/2 cup diced green pepper (may substitute chopped spinach)
• 1 14-oz. package firm tofu, crumbled
• 1/2 cup chopped cilantro
• 1 tsp. sesame seeds
• 1 Tbsp. unsalted Mexican spices (one or all of the following: cumin, chili powder, chipotle seasoning, habañero seasoning, cayenne pepper)
• Salt and pepper (to taste)
• 2 tsp. lime juice
• 1 medium tomato, diced
• 1 small avocado, cut in 1/2-inch slices

Place olive oil in a large sauté pan over medium-high heat and heat until hot but not smoking. Add onion, garlic, and green onions and sauté until onion is clear and caramelized. Add mushrooms and pepper and sauté until tender. Stir in crumbled tofu, cilantro, sesame seeds, Mexican spices, salt, and pepper and continue to sauté until tofu is lightly browned. Add lime juice, mix well, and reduce heat to a simmer. Gently heat corn tortillas either in microwave (about 30 seconds), or in pan on stovetop (1 or 2 minutes). Garnish four plates with diced tomato and sliced avocado; place two tortillas on each plate. Remove tofu mixture from heat, divide evenly among tortillas, and fold over to make tacos. Serve with salsa or hot sauce, and enjoy! Serves 4.

Preparation Time: 30 minutes

Nutritional Information (per serving):

Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
302	12 g	8 g	34 g	16 g	2 g