Thai-Inspired Breakfast Tacos with Peanut Sauce (Egg-Free)

Ingredients

• 8 small Corn Tortillas
• 1 block Firm Tofu
• 1/4 cup Peanut Butter
• 2 tablespoons Soy Sauce
• 1 tablespoon Lime Juice
• 1/2 teaspoon Sriracha
• 2 tablespoons Water
• 1/2 cup Shredded Carrots
• 1/4 cup Cilantro
• 1/2 cup Bean Sprouts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block of firm tofu on a clean surface and press firmly with your hands or a heavy object to remove as much excess water as possible. Once pressed, crumble the tofu into a medium bowl.
2. 2In a separate small bowl, combine the 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1/2 teaspoon sriracha, and 2 tablespoons water. Whisk these ingredients together until you have a smooth, well-combined peanut sauce.
3. 3Heat a large skillet over medium heat, about 175°C. Add the crumbled tofu to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and begins to turn slightly golden brown.
4. 4While the tofu is cooking, warm the 8 small corn tortillas. You can do this by placing them directly over a low gas flame for a few seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
5. 5To assemble the tacos, spoon the cooked tofu scramble into each of the 8 warmed corn tortillas. Top the tofu with the 1/2 cup shredded carrots, 1/4 cup cilantro, and 1/2 cup bean sprouts.
6. 6Drizzle a generous amount of the prepared peanut sauce over the fillings in each taco.
7. 7Serve the Thai-Inspired Breakfast Tacos immediately.

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