Veggie Breakfast Tacos

It’s lettuce week here at Our Chaotic Kitchen, thanks to the four heads of iceberg lettuce that came in our Hungry Harvest, so everything this week has been healthy lettuce wraps. We’ve been trying to do a reset on our diet and use tons of vegetables after getting off course a little, so these breakfast tacos are chock full of healthy vegetable goodness. I know we keep saying it, but these are surprisingly good! A dash of salt, a sprinkle of hot sauce, and you’ll be wearing a chef’s hat and gently kissing your fingertips, they’re so good.

Ingredients:

2 Tbsp olive oil

2 peppers, diced (we used Anaheim, but bell or jalapeño would work too)

1 package grape tomatoes, quartered

1 zucchini, sliced

1/2 package tofu, crumbled

1 15-oz can beans of your choice

2 Tbsp nutritional yeast

Salt to taste

Iceberg lettuce leaves

Directions:

Heat oil on medium high heat. Once hot, add peppers, tomatoes, and zucchini. Sauté about 5 minutes, then add tofu. Sauté another 5 minutes, then add beans, nutritional yeast, and salt. Sauté for another 5 minutes or so. Serve immediately with lettuce wraps, or transfer to fridge and eat it when you damn well please.