Squash & Scramble Breakfast Tacos

Squash & Scramble Breakfast Tacos

These Squash & Scramble Breakfast Tacos make for a delicious start to the day. High in protein, tasty, and easy-to-make!

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These Squash & Scramble Breakfast Tacos make for a delicious start to the day. High in protein, tasty, and easy-to-make! #vegan #glutenfree

I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.

Dead Roses

Macro Plants

Macro Branches and Plants

The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing –  and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news! 🙂

These Squash & Scramble Breakfast Tacos make for a delicious start to the day. High in protein, tasty, and easy-to-make! #vegan #glutenfree

These Squash & Scramble Breakfast Tacos make for a delicious start to the day. High in protein, tasty, and easy-to-make! #vegan #glutenfree

Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These Squash & Scramble Breakfast Tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either. 😉

These Squash & Scramble Breakfast Tacos make for a delicious start to the day. High in protein, tasty, and easy-to-make! #vegan #glutenfree

These Squash & Scramble Breakfast Tacos make for a delicious start to the day. High in protein, tasty, and easy-to-make! #vegan #glutenfree

There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!

These Squash & Scramble Breakfast Tacos make for a delicious start to the day. High in protein, tasty, and easy-to-make! #vegan #glutenfree

One Year Ago: Smoky Pumpkin Bisque // Two Years Ago: Mushroom Onion Miso Soup // Three Years Ago: Pumpkin Hummus

Squash & Scramble Breakfast Tacos

A filling and unique meal of a squash hash + tofu spinach scramble served in toasted corn tortillas. Mmm, breakfast tacos!
Course Breakfast, Brunch, Entree
Cuisine Gluten-free, Gluten-free Option, Nut-free, Plant-based, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

Squash Potato Hash

  • 1/2 lb. acorn squash; peeled seeded and chopped
  • 1/2 lb. red-skinned potatoes; peeled seeded and chopped
  • 1 cup red onion diced
  • 3/4 cup red bell pepper seeded and diced
  • 1/2 cup tempeh bacon from health-food stores, chopped
  • 1 tablespoon olive or sunflower oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh-cracked black pepper

Tofu Scramble

  • 1/2 tablespoon sunflower oil
  • 14 oz. block extra-firm tofu pressed for 15 minutes
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • Dash of turmeric for color
  • 1/2 teaspoon black Indian salt aka Kala Namak
  • 2 cups baby spinach
  • Salt & pepper to taste

Tacos

  • 12 small corn tortillas
  • Fresh cilantro chopped (suggested)
  • Salsa suggested
  • Vegan cheese shreds suggested

Instructions

  1. Preheat oven to 400F and line a baking sheet with parchment paper. Place all hash ingredients into a large bowl and toss together until the oil has evenly coated the pieces. Spread the veggies over the parchment paper in a single layer and place in the oven.
  2. Roast for 20 minutes or until the potatoes/squash are fork tender. While the hash is roasting, get a large skillet out and warm the oil in it over medium heat.
  3. Once the oil is hot, carefully crumble the extra firm tofu into the skillet and sauté for 5 minutes.
  4. Stir the nutritional yeast, onion powder and turmeric into the tofu and cook for another minute or so. Season the scramble with the black Indian salt, then add the spinach to the skillet. Stir together until wilted and season with salt and pepper to taste.
  5. Once the hash is done, warm the tortillas in the oven for a minute or two. You can either stir the hash into the scramble, then divide it amongst the tortillas, or divide both hash and scramble amongst the tortillas separately. Finish the tacos off with the suggested toppings (or don’t!) and serve immediately.

These Squash & Scramble Breakfast Tacos make for a delicious start to the day. High in protein, tasty, and easy-to-make! #vegan #glutenfree

It may be an unorthodox breakfast, but this would be great to serve at a weekend brunch! Especially with a couple of red beers (tomato juice, hot sauce + beer). 😀

These Squash & Scramble Breakfast Tacos make for a delicious start to the day. High in protein, tasty, and easy-to-make! #vegan #glutenfree

8 Comments on “Squash & Scramble Breakfast Tacos

    • Thank you! I feel like you can never lose with tacos. 😉

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