Cheezy Scrambled Egg Breakfast Tacos with a Creamy Mustard Sauce (Vegan, Soy-Free)

Ingredients

• 2 tsp coconut oil, or oil of choice
• 3/4 cup chickpea/garbanzo bean flour
• 1/4 cup nutritional yeast
• 1 cup water
• 1/2 tsp salt
• 1/4 tsp onion powder
• 1-2 green onion(s), chopped
• 2 cups chopped spinach
• 4 small tortillas, we recommend fresh corn tortillas!

Creamy Mustard Sauce (not soy-free!)

• 6 tbsp mustard (Dijon is great)
• 6 tbsp nutritional yeast
• 1/4 cup silken tofu
• 1/4 cup unsweetened original non-dairy milk
• 1 tbsp agave or sweetener of choice

Directions

• 1. In a medium bowl, combine chickpea flour, nutritional yeast, water, salt and onion powder. Fold in the green onions. Set aside.
• 2. In a smaller bowl, mix together the mustard, nutritional yeast, tofu, non-dairy milk  and sweetener. Set aside.
• 3. In a large non-stick skillet over medium-high heat, add coconut oil and coat bottom of skillet evenly. Pour the chickpea mixture into skillet until the edges begin to set and center bubbles, around 3-5 minutes. Using a large spatula, gently break apart mixture to create bite-sized pieces and flip to cook the other side. Heat until the mixture is heated through, another 1-2 minutes.
• 4. Plate tortillas and top with spinach. Divide chickpea mixture evenly between the 4 tortillas. Drizzle with the mustard sauce. Dawn also recommends topping with coconut bacon, should you have any. :)
•