Breakfast Tacos with Cheesy-Hemp-Scrambled Tofu

• 1 14-oz. pkg. superfirm tofu, drained
• 2 Tbs. tahini
• 1/2 cup nutritional yeast
• 1 1/2 tsp. onion powder
• 1 Tbs. coconut oil
• 1/2 cup hemp seeds
• 12 4 1/2-inch organic corn tortillas, warmed
• 1 cup thinly sliced green onions
• 1 cup cilantro leaves
• 4 limes, cut into wedges
• Hot sauce for drizzling

1. Mash tofu into scrambled-egg-like crumbles in medium bowl.
2. Stir in tahini, nutritional yeast, and onion powder; season with salt and pepper, if desired.
3. Heat coconut oil in nonstick skillet over medium-high heat.
4. Add tofu mixture, and cook 5 minutes, mixing occasionally.
5. Turn off heat, add hemp seeds to pan, and mix well.
6. Transfer to serving bowl.
7. Generously fill each tortilla with tofu mixture.
8. Serve with bowls of green onions, cilantro, lime wedges, and hot sauce for individual assembly.

superfirm tofu, tahini, nutritional yeast, onion powder, coconut oil, hemp seeds, corn tortillas, green onions, cilantro, drizzling

Taken from www.vegetariantimes.com/recipe/breakfast-tacos-with-cheesy-hemp-scrambled-tofu/ (may not work)