by Alison Vellas
Native Foods Cafe
As a native Texan, I’ve eaten my fair share of breakfast tacos, and it has recently come to my attention that not everyone up here the Midwest knows what breakfast tacos are. That is unacceptable! They’re easy to make, you can take them on-the-go, and they’re darn tasty too. Below is the recipe for my standard vegan breakfast taco. Customize it to your heart’s desire.
Vegan Breakfast Tacos (makes 4 tacos)
4 soft corn tortillas, warmed in a pan until soft
½ block of a 14oz pack of firm tofu
1 link of Field Roast chipotle sausage or other veggie chorizo, sliced or crumbled
3 TBSP nutritional yeast
2 tsp. turmeric*
3 TBSP soy sauce or tamari
2 TBSP olive oil
1 medium tomato, seeded and diced into small pieces
3 cloves garlic, minced
¼ large yellow or red onion, thinly sliced
a handful of washed, fresh spinach
1 avocado, sliced thinly
salt and pepper to taste
your favorite salsa (optional)
hot sauce (optional)
Set aside your warmed tortillas (I put my oven on the lowest setting and keep them in there on a plate), and add your olive oil to a frying pan. Fry onions on medium heat, letting them caramelize. After 4 minutes or so, add the minced garlic and sausage sliced. Take your ½ block of tofu, and (I do this over the sink), squeeze as much water out as you can. Crumble the tofu into the pan with your onions and garlic and toss to coat with the oil left in the pan. Turn the heat up slightly. Toss in the tomato, then drizzle in the tamari, and add the nutritional yeast and turmeric and mix everything well. Finally, add the spinach leaves to the top while everything is finishing cooking. Gently fold the tofu mixture on top of the spinach to speed up it’s wilting. Add a few teaspoons of salt if needed, and some freshly ground pepper. Now you have a “scramble” to fill your tacos with!
To assemble your tacos, take the tortillas and fill each one with ¼ of the taco mixture, a couple slices of avocado, a squirt of hot sauce, and if you want extra sloppy tacos, add a few tablespoons of your favorite salsa. Wrap each one tightly and enjoy!
*Turmeric is an Indian spice that gives your scramble a pretty bright yellow color, kinda like real eggs. You can definitely leave it out if your spice rack is lacking.
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