Breakfast Tacos

So this has been my go to for weeks now especially in the warmer weather. I love throwing in whatever veggies I have in the fridge, usually raw but also sometimes leftover roasted veggies from the night before as well. I usually use tofu or sometimes boiled eggs. It is light and fresh but also contains good fats and proteins too. You can have this for any meal of the day or as a great snack too.

Ingredients (serves 1) 

2 cos lettuce cups

2 handfuls slaw

2 handfuls kale ( raw or sautéed)

2 handfuls alfalfa sprouts

1 serve tofu or egg ( best tossed in a pan with olive oil, chilli & coconut aminos but can also have plain)

Toppings: crispy shallots, hemp seeds/oil, tahini, salt, pepper chilli, roasted almonds

Method

  1. Heat a pan on medium and add 1 tbsp of olive oil. Throw in your tofu or egg and top with chilli flakes and coconut aminos or flavour additions of choice ( maybe garlic, tamari, lemon). Fry lightly for a few minutes until crispy
  2. Lay your lettuce cups on a plate. Fill with slaw, kale, any other veg and sprouts
  3. Take your protein of choice and fill the cups
  4. Sprinkle with your favourite toppings! ( I love almonds, tahini, salt, pepper, chilli and crispy shallots)

Hope you love this as much as me

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