When I was a kid, I hated breakfast! In fact, it has taken me years to learn it isn't morning eating that bothers me, it's that I never liked breakfast foods. Even when I was younger, I didn't like or eat eggs. Before going plant-based, even, I never could wrap my head around eating an egg, especially for breakfast. But, after years of eating plant-based, I learned to love breakfast and the variety of vegan options for breakfast. Eating vegan breakfast at a restaurant, however, is usually difficult, unless I'm going to one of my favorite vegan breakfast joints. So, I made a vegan breakfast taco recipe at home.
HOW TO MAKE VEGAN BREAKFAST TACOS AT HOME
For those people transitioning to plant-based eating, tofu is the new egg of choice. Although other alternative egg products exist, I still like my extra firm tofu to make my scrambles and egg-like dishes. Maybe it's because I never liked eggs, or I figured out how to cook tofu, and as such I love it.
The key to cooking with tofu, however, is choosing the correct firmness, and pressing it correctly. If you are new to preparing tofu, see checkout Pressed Tofu for Grilling, Baking, Air-frying or Cooking in a Skillet, which outlines easy directions to help cook tofu without stress.
Another suggestion I have is to buy a cheap tofu press . If you don't have a tofu press, a lot of paper towels, and a heavy book work just as well. But, the tofu press is simple, compact, and saves a lot of time and paper towels.
When making a tofu scramble, or vegan breakfast tacos, the first step is to press the tofu and then, using a fork, crumble the tofu.
Note, you don't want to over crumble the tofu; instead, it should look like cooked scrambled eggs. Then, add the seasoning and goodies, so it really looks like eggs.
Once the tofu is ready to go, set it aside because now its time to prepare the veggies and other goodies for the vegan breakfast taco recipe. Since I am making vegan breakfast tacos, I figured I should carry on the Mexican theme.
When I went to Costco last week, they were giving away samples of Flame Roasted Green Chile. Of course, I loved it, so I bought a 40-ounce jar. By the time I got home, I realized it had to be used in 3 weeks once opened. Oops!
Because I refuse to throw food away, Mexican food will be a staple at my house for a week. I did, though, find smaller bottles on Amazon, so I will know better next time.
Also Read: Is Chipotle Vegan-Friendly?
VEGGIES & GOODIES IN VEGAN BREAKFAST TACOS
Because I decided on a Mexican theme, I chose red onion, garlic, tomatoes, zucchini, black beans, avocado, cilantro, and lime. But, it is important to cook in stages or layers, so the tomatoes and cilantro don't get soggy and overcooked.
First, I sauteed the garlic and onions together and then added the zucchini. Then, I cooked the tofu scramble I set aside, for several minutes until heated through.
Once the tofu is heated through, I added the tomato and cilantro last, while I heated my corn tortillas.
The trick of heating the corn tortillas, though simple, is determined by the number of people you are serving. Since I had a small crowd, I used my copper skillet, to heat my tortillas.
If serving a larger group, I would suggest heating the corn tortillas in the oven instead.
Then, once the tortillas are browned on each side, I use my handy dandy taco holders, which I use EVERY WEEK, to hold my tortillas while I fill them with vegan breakfast taco goodness.
Next, I top with chopped avocado and serve with a side of Flame Roasted Green Chile sauce and lime.
SUBSTITUTIONS, SIDES & OTHER IDEAS FOR SERVING
Again, not everyone is a taco fan, especially for breakfast. But, you can always opt to put vegan breakfast taco filling in a burrito instead.
Of course, there is always someone in the family who doesn't want a taco or doesn't like corn tortillas. Instead of making a separate breakfast, just pick a different wrapper.
For this breakfast burrito, for example, I used the exact same ingredients in the vegan breakfast taco recipe, but I added spinach and wrapped it in a vegan tortilla.
Using the same pan, I grilled it up, and within minutes, I made a second breakfast with the same exact filling.
And, if you are looking for breakfast sides that go really well with vegan breakfast tacos, try the Chili and Lime Roasted Red Potatoes
or Vegan Breakfast Potatoes.
Don't like green chile sauce, opt for your favorite salsa or hot sauce instead. As well as sides and condiments, think about filling your breakfast tacos with your own creative ingredients in your refrigerator.
What can you use for your vegan breakfast tacos?
Aside from tofu, you can also use lentils, beans, nuts, seeds, and vegan meats for your vegan breakfast tacos.
What's a good side for your vegan breakfast taco?
For your vegan breakfast tacos, choose tasty recipes as your side dish. This includes corn pudding, vegan coleslaw, pepper salad, and Mexican sweet potatoes.
Even though a lot of people struggle to find vegan breakfast options, there are a lot of great breakfast foods to make at home. Here are a few if you need some inspiration:
- Vegan Breakfast Casserole
- Skinny Southwestern Tofu Scramble
- Skinny Veggie Tofu Scramble
- Yummy Vegan Banana French Toast
- The “Perfect” Oatmeal for “Oatmeal Haters”
- Vegan Jackfruit Benedict with Spicy Chipotle Cashew Cream
- Vegan Veggie Benedict with Cashew Hollandaise
- Carrot Lox and Vegan Cream Cheese Bagel
- Skinny Vegan Cream Cheese
Vegan Breakfast Tacos
- 14 ounces extra firm tofu pressed and crumbled in a bowl
- ¼ cup nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons turmeric
- 1 teaspoon pepper
- 2 teaspoons chili powder
Veggie and Other Ingredients
- 15 ounces black beans drained and rinsed
- 1 red onion diced small
- 2 cloves garlic minced
- 1 zucchini diced small
- 1 pint grape tomatoes sliced
- ½ cup chopped cilantro
- 1 avocado cut into bite sized pieces
- 1 cup Green Chile Sauce
- Place in a bowl and crumble using a fork, careful not to over crumble (larger chunks like scrambled eggs)
- Add nutritional yeast and seasonings.
- Gently combine with the fork
- Set aside
VEGETABLES AND OTEHR INGREDIENTS
- Drain and rinse black beans, set aside
- Dice vegetables
- On medium-low in a non-stick skillet, saute garlic and onions until onions are translucent
- Then, add zucchini and cook a few minutes
- Now, add the tofu mixture, and allow to cook through, about 5 minutes, stirring to make sure all is heated.
- Next, add the black beans and again stir until heated through.
- The tomatoes and cilantro should be added last, so the tomatoes don't break down. You simply want them heated not cooked through.
HEATING THE TORTILLAS
- If using a non-stick skillet, heat pan to low and place as many tortillas as possible into the base of the pan
- Flip every few minutes until heated through and slightly browned
- If using the oven, pre-heat oven to 350 degrees.
- Wrap a stack of about five tortillas in aluminum foil and place the package in the oven for 15 to 20 minutes until they are heated through.
- Using a spoon, spoon the tofu filling into each taco shell
- Then top with cut avocado
- Serve with a side of Green Chile Sause or salsa of choice
- Make into a burrito instead of tacos
- Add different vegetables to pick your own unique theme
- Serve with hot sauce
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂