8smalltortillas(use gluten-free tortillas, if needed)
garnishes(see suggestions above)
Heat a large-sized pan over medium heat. Once the pan is hot, add two tsp of the oil to the pan and let heat for a few seconds.
Add onions to the pan. Cook for 1 minute. Add red pepper and mushrooms to the pan and cook for another few minutes until everything is tender but not too soft.
Spoon out vegetables into a bowl and set aside.
Add the remaining tsp of oil to the same pan, add crumbled tofu and turmeric and stir until tofu is evenly coated with the turmeric.
Add southwest seasoning and salt, mix until combined. Cook for another 5 minutes, or until the tofu starts to brown slightly.
Add vegetables back to the pan and stir until everything is combined. Remove the pan from the stove.
Warm tortillas and assemble breakfast tacos, topping with garnishes of your choice. See note below for ideas.
Nutrition info is based on 1 taco with the recipe made as written and with no toppings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.