INGREDIENTS
1
batch of Simple Vegan Breakfast Hash (see instructions)
14 oz
extra firm tofu
8 oz
enchilada sauce
1 cup
roasted salted cashews
1/2 cup
medium spicy chunky salsa
1/4 cup
nutritional yeast
Juice of 1 lime
1/2 tsp
sea salt
8
large whole wheat tortillas
chopped cilantro