Submitted by Rachel Anderson
Ingredients
- 3 cups potato, peeled and diced
- 1 Tbsp McKay’s Chicken Style Seasoning
- 1 medium onion, diced fine
- 1 Tbsp McKay’s Chicken Seasoning
- 1 tsp turmeric
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp red pepper flakes (optional)
- ½ package Light Life “Bacon” (optional)
- 16 soft corn tortillas
·Dressing:
- ½ cup lemon juice
- ¼ tsp garlic salt
- ¼ tsp seasoned salt
- 1 tsp salt
- 1 tsp agave nectar
- ¼ cup unsweetened almond milk
- 2 medium avocados
- ½ cup jalapeno nacho slice
Steps
- Step 1
Add diced potatoes and McKay’s to 2 cups of water in a saucepan and boil until tender, about 5-10 minutes.
- Step 2
Drain and rinse tofu, then, using paper towels, squeeze out the water.
- Step 3
Spray a skillet with non-stick cooking spray. Add onion and sauté over medium high heat until clear.
- Step 4
Crumble tofu to resemble scramble eggs while adding to onion.
- Step 5
Add seasonings and sauté until moisture is evaporated. Do not overstir. Add potatoes.
- Step 6
Spray a skillet with non-stick cooking spray. Add bacon strips and sauté until lightly browned. Cut each strip down the middle, then cut crosswise into small pieces. Add to tofu mixture.
- Step 7
Heat tortillas in a hot skillet briefly until softened. Add 1/3 cup filling and fold over.