Vegan Breakfast Tacos

I have a weakness for Mexican food, although when it comes to the authentic food available in Mexico, there are limited vegan options! You kind of have to wade through all the pork, chicken, and beef, and even then, you have toppings of queso, and the breakfasts always involve eggs. So, I came up with these delicious vegan breakfast tacos to satisfy my cravings!

Plant-based breakfasts can be a difficult meal to cater for – there are only so many bowls of oatmeal and toast with peanut butter you can handle!

This is why I thought these tacos would be ideal for breakfast as they are full of tofu scramble – one of my favorite indulgences for a weekend brunch – and garnished with an assortment of delicious toppings!

What is tofu scramble?

Tofu scramble is the perfect plant-based substitute for scrambled eggs. It has a similar texture and is simply crumbled firm tofu. With some flavorful seasonings or creative additions like onion or garlic, you can have a delicious ‘eggy’ breakfast on toast in no time! In my vegan breakfast tacos recipe, I season the tofu with garlic and onion powder, paprika, and turmeric, which gives it that brilliant egg-yellow color!

How do you make it?

I use extra-firm tofu for my scramble as it has less water, and I press it. You can use firm tofu if you prefer, however, you may need to press it for longer.

What do I mean by pressing the tofu?

It is essential to press the tofu before you start so then it forms crumbly pieces and gives you the correct egg-like texture, rather than water-logged bits floating in mush – ugh!

A simple DIY method for pressing tofu is to grab a plate with a lip around the edge to catch the excess liquid. Cover the tofu in a clean kitchen towel, then press it between the plate and a heavy skillet or a cast iron pan, and maybe top it with some cans or heavy mixing bowls too.

Leave it for 30 minutes and all the water should have seeped out.

What else is in the vegan breakfast tacos?

The tofu scramble is just the start!

The tacos are full of smokey roasted potatoes cooked with garlic, thyme, and paprika, black beans, and fresh cilantro as you would find in real Mexican tacos, and the pièce de résistance – cashew sour cream.

What is cashew sour cream?

If you soak cashew nuts in water then chuck them in a blender, they break down and become a thick cream. All you need to do is add some water to loosen the mixture and some seasoning for flavor. I’ve added a little lemon juice and apple cider vinegar to recreate sour cream’s tang.

Soak your cashews either overnight for at least 8 hours, or, if you’re short on time, soak them for an hour in boiling water.

This weekend, escape with me to Mexico for brunch with my vegan breakfast tacos!

INGREDIENTS

Potatoes:

  • 2 medium red potatoes cubed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • pinch of cayenne
  • salt to taste

Tofu Scramble:

  • 1 block (14oz) extra-firm tofu, pressed
  • 1-2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon paprika
  • 1 teaspoon turmeric
  • salt and pepper to taste

Sour Cream:

  • 1 cup raw cashews, soaked and drained
  • ¾ cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt

Toppings:

  • Blean beans drained and rinsed
  • Cilantro
  • Warm tortillas for the tacos

METHOD

Potatoes:

  1. Pre-heat the oven to 450F degrees.
  2. Toss the prepped potatoes with the oil and seasonings
  3. Spread the potatoes out evenly on a lined baking sheet
  4. Bake for 30 minutes, tossing halfway.

Tofu Scramble:

  1. Crumble the tofu using your hands, until it resembles an egg scramble.
  2. Mix together the tofu, garlic powder, onion powder, turmeric, paprika, and pepper.
  3. On medium-low heat, add the olive oil to a pan and sauté tofu mixture until hot, about 8-10 minutes. Set aside

Sour Cream:

  1. Blend all ingredients together until smooth and creamy.

Assembling The Breakfast Tacos:

  1. Scoop the tofu scramble into the warmed tortillas, top with potatoes, black beans, vegan sour cream, cilantro, and salt and pepper.
Vegan Breakfast Tacos

Vegan Breakfast Tacos

Course Breakfast, Main Course

Ingredients
  

Potatoes:

  • 2 medium red potatoes cubed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • pinch of cayenne
  • salt to taste

Tofu Scramble:

  • 1 14oz block extra-firm tofu pressed
  • 1 -2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp  paprika
  • 1 tsp turmeric
  • salt and pepper to taste

Sour Cream:

  • 1 cup raw cashews soaked and drained
  • 3/4 cup water
  • 2 tbsp  lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp salt

Toppings: 

  • Blean beans drained and rinsed
  • Cilantro
  • Warm tortillas for the tacos

Instructions
 

Potatoes:

  • Pre-heat the oven to 450F degrees.
  • Toss the prepped potatoes with the oil and seasonings
  • Spread the potatoes out evenly on a lined baking sheet
  • Bake for 30 minutes, tossing halfway.

Tofu Scramble:

  • Crumble the tofu using your hands, until it resembles an egg scramble.
  • Mix together the tofu, garlic powder, onion powder, turmeric, paprika, and pepper.
  • On medium-low heat, add the olive oil to a pan and sauté tofu mixture until hot, about 8-10 minutes. Set aside

Sour Cream:

  • Blend all ingredients together until smooth and creamy.

Assembling The Tacos:

  • Scoop the tofu scramble into the warmed tortillas, top with potatoes, black beans, vegan sour cream, cilantro, and salt and pepper.