vegan breakfast tacos

Looking for a vegan breakfast idea? Try our vegan breakfast tacos made with a simple tofu scramble and low carb tortillas.

Vegan Breakfast Tacos

tsp extra virgin olive oil

onion

red bell pepper (chopped)

jalapeño (finely chopped)

garlic (minced)

block extra firm tofu

yeast

sea salt

onion powder

garlic powder

Italian seasoning

turmeric

¼ tsp fresh cracked pepper

low-carb flour tortillas

salsa (optional)

hot sauce (optional)

parsley (optional)

fresh cilantro (optional)

Sauté

Add olive oil to medium-sized pot. Sauté onion for 2-3 minutes, and add jalapeño, red bell pepper, and garlic sauté for 5 more minutes.

Crumble

Turn heat to low, drain tofu from bed of water and crumble the block with your hands into the pot. You don&#039;t have to press the tofu for this recipe.

Stir

Add the spices to the mix stirring with a wooden spoon until well combined. Once the tofu is warm, about two to three minutes later, turn the burner off.

Warm

Heat a skillet on medium-low and use it to warm your tortillas on each side.

Serve

Assemble your vegan breakfast tacos. Add a large portion of the tofu scramble to each tortilla, sprinkle with optional parsley or cilantro and serve with salsa or hot sauce.

Incredibly delicious breakfast tacos with vegan chorizo, oven-roasted potatoes, salsa, and avocado! Super versatile, easy to make, and packed with flavor. Just 30 minutes required!

Vegan Chorizo Breakfast Tacos

Tbsp avocado oil ((or olive oil))

tsp sea salt

Easy Vegan Chorizo

Salsa of choice

corn tortillas

avocado,

POTATOES: Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper. Add chopped potatoes (~1/4 – 3/8-inch thick) to the baking sheet and drizzle with avocado oil. Then add salt and toss well to combine. Roast until golden brown and crispy, or about 20-25 minutes. You&#39;ll know they&#39;re done when they’re golden brown on the bottom and edges and tender in the center.

CHORIZO: Prepare Easy Vegan Chorizo mixture while the potatoes are cooking. You can also use store-bought such as Soyrizo or leftover Vegan Chorizo Links (if using links, break them up into a crumble texture before cooking). To cook the chorizo (any of the options), heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 1 Tbsp (15 ml) avocado oil and place half of the chorizo into the skillet. Distribute evenly over the pan so it’s in one thin layer. Cook for 3-4 minutes, undisturbed. It should be sizzling and popping slightly — if it’s not, turn up the heat a bit. Repeat with the remaining chorizo.

SALSA: Optionally, prepare Mango Salsa. Otherwise, use any store-bought salsa you enjoy. Other delicious homemade options include our Easy Red Salsa, Chipotle Red Salsa, or Roasted Salsa Verde.

TORTILLAS: Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.

TACOS: To the warmed tortillas, add chorizo, potatoes, salsa, and chopped avocado and enjoy!

Best when fresh. Leftovers will keep stored separately in the refrigerator for 2-3 days. Reheat potatoes and vegan chorizo in a skillet over medium heat, adding more oil as needed to prevent sticking. Not freezer friendly.

https://www.youtube.com/watch?v=OQMegHz-EmU

Incredibly delicious breakfast tacos with vegan chorizo, oven-roasted potatoes, salsa, and avocado! Super versatile, easy to make, and packed with flavor. Just 30 minutes required!

Full Recipe: https://minimalistbaker.com/vegan-chorizo-breakfast-tacos/
 
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Vegan Chorizo Breakfast Tacos | Minimalist Baker Recipes

Make every day a “Taco Tuesday” with these mouthwatering vegan breakfast tacos! Imagine a delicious tofu egg scramble bursting with flavour and adorned with creamy avocado, tangy pickled onions, spicy sriracha mayo, and fresh chives, all wrapped up in warm mini tacos. These scrambled tofu breakfast tacos are a protein-packed kickstarter for busy mornings when you need a satisfying meal.

½ diced white onion

garlic

450 g extra firm tofu

400 g silken tofu

½ tsp black salt

black pepper

mini tacos

onions

avocado (slices)

tbsp sriracha mayo

chives

Start by making your tofu egg. Sauté your onion until translucent, then add in your garlic and cook for one additional minute.

Add your silken tofu to a blender and blend until smooth.

Crumble in your block of extra firm tofu, then add the rest of your tofu egg ingredients to the pan.

Stir to combine and cook until heated through, adjusting seasoning to taste.

Serve your tacos by adding a tofu egg to the tortillas, followed by avocado, pickled onions, sriracha mayo, and fresh chives.

Top 3 vegan breakfast tacos recipes from across the web

The most viewed vegan breakfast tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Breakfast Tacos

Vegan Chorizo Breakfast Tacos

Vegan Breakfast Tacos

Top 3 vegan breakfast tacos recipes from across the web

The most viewed vegan breakfast tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Breakfast Tacos

Vegan Chorizo Breakfast Tacos

Vegan Breakfast Tacos

The most viewed vegan breakfast tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine