Plant-Based Steak and Scrambled Egg Tacos

Plant-Based Steak and Scrambled Egg Tacos

Seared plant-based steak bites tossed in smoked paprika and chipotle, folded into warm corn tortillas with fluffy scrambled eggs and fire-roasted salsa.

Dietary

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Ingredients

Instructions

  1. In a medium bowl, whisk together 2 eggs, 1/2 cup liquid egg whites, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until fully blended and frothy.
  2. Heat 1/2 teaspoon olive oil in a nonstick skillet over medium-high heat. Add 1/2 cup diced yellow onion and 8 ounces Impossible steak bites. Sauté for 4 minutes until the onions soften and the steak bites develop a rich, browned exterior.
  3. Season the steak and onions with 1/2 teaspoon smoked paprika, 1/4 teaspoon chipotle chili powder, 1/4 teaspoon garlic powder, and the remaining 1/4 teaspoon salt. Stir well for 1 minute until fragrant, then transfer the mixture to a plate.
  4. Reduce heat to medium-low and add the remaining 1/2 teaspoon olive oil to the skillet. Pour in the egg mixture and gently stir with a spatula for 2 minutes until soft, tender curds form. Remove from heat immediately.
  5. Warm 4 gluten-free white corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Assemble the tacos by dividing the scrambled eggs and spiced plant steak bites evenly among the warm tortillas. Top each taco with 1 tablespoon of roasted red salsa and serve warm.

Notes

Plant steak bites and eggs can be cooked ahead and stored in an airtight container for up to 3 days. Reheat briefly in a skillet and assemble with fresh warm tortillas.

Nutrition (per serving)