Today’s recipe combines my favorite meal time with one of my favorite dishes, to create amazing, vegan breakfast tacos! This dish is a symphony of flavor, made with fresh ingredients. Don’t forget to toast those tortillas!

An image of tacos plated, on a marble table with assorted toppings near it, text reading "vegan breakfast tacos"

You asked for them, and now they’re here! When I was back in Michigan, I made some breakfast tacos for my cousin and I, and shared a couple pics in my IG stories. Naturally, many of you wanted in on this brunch action! So, I finally got a minute to recreate these bad boys and get ’em up on the blog.

Image collage: On left, cabbage, bell pepper and other fresh ingredients, on right: diced ingredients on sheet pan

Because last week got away from me, I’m ALSO posting a Kale Quinoa Tabbouleh Salad recipe in a couple of days. I think y’all can forgive me, right? <3 I was working on a few shoots for VegNews, involving donuts, cheesecake, and an assortment of oat products. There are worse things, for sure!

Image collage: top left, red cabbage slaw, top right, guacamole in bowl, bottom right: corn tortilla over gas burner, bottom left: prepped tofu scramble

Now, back to these vegan breakfast tacos. These are perfect for a savory brunch with friends, as I did both of the times I made them! Don’t be scared by the length of the ingredients list. A few of the ingredients are used throughout the components, and 99% of them are everyday produce and spices.

Image of taco fillings laid out on a wood kitchen island

Of course, you can customize these to your preferences easily, or even take some short cuts! In my opinion, nothing beats fresh guacamole, but if you’re short on time, just use store-bought. If you don’t have the patience for dicing in the morning, buy a freezer hash brown mix and heat that up! (Though I can’t promise it’ll taste as good)

An image of vegan breakfast tacos plated, on a marble table with assorted toppings near it

Last thing, before I get to the recipe! Expo West is this week, and pending a few things, I’ll still be going. So make sure to follow me on Instagram to see my stories of the NEW and cool vegan products being released! EDIT: In an intense turn of events, Expo West has been postponed!

Yield: 4 servings

Vegan Breakfast Tacos

Name: Vegan Breakfast Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Fusion
Ingredients: 8 corn tortillas, warmed (roughly 6 inches 15 cm in size); 1/4 cup vegan mozzarella shreds, optional; 2 tablespoons (3 g) minced cilantro; Fresh jalapeño, sliced; Lime or lemon wedges; 2 teaspoons (10 ml) grapeseed oil; 14 ounce-package (397 g) extra-firm tofu, drained; 3 tablespoons (15 g) nutritional yeast; 1 teaspoon onion powder; 1/2 teaspoon kala namak* AKA Black Indian Salt, optional; 1/4 teaspoon ground turmeric; Pinch of black pepper; 1 large or 2 small avocados; 2 tablespoons (15 g) finely diced red onion; 2 tablespoons (30 ml) lime juice; Salt & pepper, to taste; 1 cup (103 g) shredded red cabbage; 2 tablespoons (28 g) vegan mayo; Salt & pepper, to taste; 2 cups (317 g) 1/4-inch diced yellow potatoes; 1 red or orange bell pepper diced, with seeds and stem removed; 1 small or 1/2 large red onion, finely diced; 2 teaspoons (10 ml) grapeseed oil; 1/2 teaspoon salt; 1/2 teaspoon paprika; Pinch of black pepper

This recipe combines my favorite meal time with one of my favorite dishes, to create amazing, vegan breakfast tacos! This dish is a symphony of flavor, made with fresh ingredients.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Potato Hash

2 cups (317 g) 1/4-inch diced yellow potatoes
1 red or orange bell pepper diced, with seeds and stem removed
1 small or 1/2 large red onion, finely diced
2 teaspoons (10 ml) grapeseed oil
1/2 teaspoon salt
1/2 teaspoon paprika
Pinch of black pepper

Slaw

1 cup (103 g) shredded red cabbage
2 tablespoons (28 g) vegan mayo
Salt & pepper, to taste

Guacamole

1 large or 2 small avocados
2 tablespoons (15 g) finely diced red onion
2 tablespoons (30 ml) lime juice
Salt & pepper, to taste

Tofu Scramble

2 teaspoons (10 ml) grapeseed oil
14 ounce-package (397 g) extra-firm tofu, drained
3 tablespoons (15 g) nutritional yeast
1 teaspoon onion powder
1/2 teaspoon kala namak* AKA Black Indian Salt, optional
1/4 teaspoon ground turmeric
Pinch of black pepper

Serving

8 corn tortillas, warmed (roughly 6 inches [15 cm] in size)
1/4 cup vegan mozzarella shreds, optional
2 tablespoons (3 g) minced cilantro
Fresh jalapeño, sliced
Lime or lemon wedges

Instructions

For the hash, preheat oven to 450F (230C, or gas mark 8) and get out a baking sheet (line with parchment if you think it may stick).
Place finely diced potatoes, bell pepper, and onion on the baking sheet, then drizzle with oil, sprinkle with salt, paprika, and pepper, and toss to evenly coat. Place baking sheet in oven and roast for 20 minutes, stirring halfway through. In the meantime, prep the slaw, guacamole, and tofu scramble.
For the slaw, in a small mixing bowl, stir together cabbage, vegan mayo, salt, and pepper until combined, then store in the refrigerator.
For the guacamole, scoop the avocado into a small mixing bowl, add onion, lime juice, salt, and pepper. Mash together with a fork until halfway smooth, season to taste, and store in the refrigerator.
For the tofu scramble, heat the oil in a saute pan or cast iron skillet over medium heat. Give the tofu a light squeeze to get rid of some water, then crumble it into the skillet using your hands. Let tofu sear for 3 to 5 minutes, then stir around occasionally, until most moisture has evaporated.
Sprinkle nutritional yeast, onion powder, kala namak, turmeric, and pepper over the scramble and cook for another 4 minutes, or until some of the edges become golden. Taste and add seasoning to preference.
For assembly, either toast the tortillas over a flame or in a pan, and wrap them in a towel to keep them warm. Once ready to serve, fill the tortilla by starting with tofu scramble, then hash, slaw, guacamole, vegan shreds, jalapeño slices, and cilantro.
Repeat with other tortillas until everything is used up (it may not be exact depending on your style). Serve immediately with lime wedges and enjoy!

Notes

*Kala Namak AKA black Indian Salt is actually pink in color in it's finely ground state. It can be found affordably at Indian or Internation Markets, and has a sulfuric, "eggy" taste.

Nutrition Information:

Yield:

Serving Size:

2 tacos
Amount Per Serving: Calories: 416Total Fat: 17gSaturated Fat: 2gSodium: 788mgCarbohydrates: 48gFiber: 10gSugar: 4gProtein: 19g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

Now, if you’re into these vegan breakfast tacos, here are some other dishes you may love!

Image of three Champagne glasses filled with watermelon hibiscus mimosas, on a marble table top, surrounded by ingredients.

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