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Vegan Breakfast Tacos

Vegan Breakfast Tacos

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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.