Vegan Breakfast Tacos
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.
Ingredients
For the Tofu Egg
- ½ diced white onion
- 1 clove garlic
- 450 g extra firm tofu
- 400 g silken tofu
- ½ tsp turmeric
- ½ tsp black salt
- 3 tbsp nutritional yeast
- Pinch of black pepper
For Serving
- 6 mini tacos
- ¼ cup pickled onions
- ½ an avocado slices
- 1 tbsp sriracha mayo
- 2 tbsp fresh chives
Instructions
- 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.
Nutrition
Serving: 3tacosCalories: 611kcalCarbohydrates: 43.8gProtein: 53gFat: 29.7gSaturated Fat: 5gPolyunsaturated Fat: 9.51gMonounsaturated Fat: 7.56gCholesterol: 2.5mgSodium: 934.5mgPotassium: 802.6mgFiber: 7.5gSugar: 7.2gVitamin A: 9.1IUVitamin C: 8.44mgCalcium: 968.7mgIron: 11.2mg
Tried this recipe?Let us know how it was!