Vegan Breakfast Tacos
Author: Ashley
Recipe type: Breakfast, Brunch
Cuisine: Mexican, Vegan
Prep time:
Cook time:
Total time:
Serves: 9 Vegan Breakfast Tacos
- 12 oz extra firm tofu
- 12 oz soy chorizo
- 2 cups potatoes, diced into small cubes (frozen or fresh)
- ½ yellow onion, minced
- 1 Jalapeno, deseeded and diced
- 2 Cloves garlic, crushed and minced
- 2 TBS organic canola oil, for frying potatoes
- Taqueria style corn tortillas
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- Salt and pepper to taste
- 1 cup fresh cilantro, chopped
- Fresh avocado or guacamole
- White onion, chopped
- Salsa
- Lemon or lime
- Drain tofu and wrap with paper towels. Top with a heavy pan to drain more liquid, about 10-15 minutes.
- While tofu is draining, to a pan on medium high heat, add oil and diced potatoes, cook until crispy on one side, about 6-7 minutes
- Flip and cook until crispy on the other side. Remove from heat and transfer to a paper towel lined plate. Reserve pan
- In a bowl, crumble drained tofu with hands and season with salt, pepper, cumin, and cayenne
- In the same pan you cooked the potatoes in, add seasoned tofu on medium high heat, cook about 5-10 minutes
- Add onion, garlic, jalapeno and soy chorizo. Cook another 7-8 minutes
- Heat tortillas
- Assemble tacos with potatoes, soy chorizo & tofu scramble mixture
- Garnish with toppings
- ENJOY
*Soy Chorizo can be found at most health food stores and many grocery stores
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-breakfast-tacos/
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